Cauldron Curry
×
[PR]上記の広告は3ヶ月以上新規記事投稿のないブログに表示されています。新しい記事を書く事で広告が消えます。
これらの魚介類や乾物類は、大晦日に、どのように我々はまた、いくつかの準備をしなければならない、大晦日の夕食の食材を心配しないでください。
Category： bedding Publish Date： 2021/ 04/ 27How can an company efficiently go catastrophe Recovery (DR) to the cloud?
Category： 未選択 Publish Date： 2020/ 11/ 13Cauldron Curry
From Martha Stewart Living Omnimedia
"Breast of chicken and chile's fury -- with fresh green veg make good Thai curry," intoned the witch, adding coconut milk and lemongrass. Filled with chicken, serrano chiles, and fresh green vegetables, this fiery green curry recipe makes a great main dish for Halloween parties. The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly.
Be the first to rate this recipe
RecipePhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
cauldron curry
Courtesy of Martha Stewart
Serves: 4
Yields: 4 to 6 servings krug champagne
Ingredients
U.S. Metric Conversion chart
Curry Paste:
1 tablespoon(s) whole coriander seeds, toasted
2 teaspoon(s) whole cumin seeds, toasted
1 teaspoon(s) whole black peppercorns, toasted
1 teaspoon(s) coarse salt
3 serrano chiles, sliced
1/2 cup(s) fresh cilantro, chopped
2 stalk(s) fresh lemongrass, trimmed and chopped (1/2 cup)
8 clove(s) garlic, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoon(s) chopped peeled fresh ginger
2 tablespoon(s) fresh lime juice
1 tablespoon(s) (from 2 limes) finely grated lime zest
Stew:
2 ounce(s) (1 cup) spinach
1 can(s) (14-ounce) unsweetened regular coconut milk
1 can(s) (14-ounce) unsweetened light coconut milk
1 medium zucchini , quartered lengthwise and sliced 1 inch thick (2 1/4 cups)
12 ounce(s) boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounce(s) boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup(s) fresh basil
Serrano chiles, thinly sliced, for garnish
Squeamish Squash with Rice, for serving
Lime wedges, for serving
Directions
Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
Bring remaining regular coconut milk and the light burgundy winecoconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with Squeamish Squash with Rice and lime wedges.tter).rve with the leg sticks.ping
"Breast of chicken and chile's fury -- with fresh green veg make good Thai curry," intoned the witch, adding coconut milk and lemongrass. Filled with chicken, serrano chiles, and fresh green vegetables, this fiery green curry recipe makes a great main dish for Halloween parties. The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly.
Be the first to rate this recipe
RecipePhotosReviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
cauldron curry
Courtesy of Martha Stewart
Serves: 4
Yields: 4 to 6 servings krug champagne
Ingredients
U.S. Metric Conversion chart
Curry Paste:
1 tablespoon(s) whole coriander seeds, toasted
2 teaspoon(s) whole cumin seeds, toasted
1 teaspoon(s) whole black peppercorns, toasted
1 teaspoon(s) coarse salt
3 serrano chiles, sliced
1/2 cup(s) fresh cilantro, chopped
2 stalk(s) fresh lemongrass, trimmed and chopped (1/2 cup)
8 clove(s) garlic, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoon(s) chopped peeled fresh ginger
2 tablespoon(s) fresh lime juice
1 tablespoon(s) (from 2 limes) finely grated lime zest
Stew:
2 ounce(s) (1 cup) spinach
1 can(s) (14-ounce) unsweetened regular coconut milk
1 can(s) (14-ounce) unsweetened light coconut milk
1 medium zucchini , quartered lengthwise and sliced 1 inch thick (2 1/4 cups)
12 ounce(s) boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounce(s) boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup(s) fresh basil
Serrano chiles, thinly sliced, for garnish
Squeamish Squash with Rice, for serving
Lime wedges, for serving
Directions
Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
Bring remaining regular coconut milk and the light burgundy winecoconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with Squeamish Squash with Rice and lime wedges.tter).rve with the leg sticks.ping
PR