Saturday, May 14, 2016
It’s easy to be intimidated by recipes for homemade Thai curry paste, what with the long list of sometimes hard-to-find ingredients and all. So this recipe keeps things as simple as possible, using a slightly modified list of ingredients that can be found in most grocery stores. Throw all the ingredients into a food processor, blend until smooth, and in a few minutes you’ve got yourself some homemade Thai green curry paste.
Bright, vibrant, and aromatic, homemade curry paste hits all the senses. Packed with flavor and made from superfoods like garlic, ginger and peppers, curry paste is a remarkable condiment.
This recipe slathers a whole chicken with the magic green sauce. Roasted in coconut milk, the chicken is succulent beyond compare. The coconut milk turns into a rich sauce for the cooked chicken, and also keeps the meat moist as it cooks.
Time in the Kitchen: 30 minutes hands-on, plus 60 to 90 minutes to cook
- 1 whole chicken, patted dry and seasoned generously with salt
- 8 peeled cloves garlic, divided
- 1 stalk lemongrass, outer layer peeled off, thinly sliced
- 1 or 2 green chilies, seeded and chopped (jalapenos can be used in place of Thai green chilies)
- 1 shallot, thinly sliced
- 2-inch piece ginger, peeled and sliced (5 cm)
- 1/2 cup loosely packed cilantro leaves & stems, roughly chopped (120 ml)
- 1/2 teaspoon ground coriander (2.5 ml)
- 1/2 teaspoon ground cumin (2.5 ml)
- 1/4 teaspoon ground pepper (a pinch)
- 2 tablespoons fish sauce (30 ml)
- 1 tablespoon fresh lime juice (15 ml)
- 1 (13.5 fl ounce/400 ml) can coconut milk, divided
- 1 small lemon, thinly sliced
Preheat the oven to 400 °F/204 °C.
In a food processor, blend 4 cloves garlic, lemongrass, green chilies, shallot, ginger, cilantro, ground coriander, cumin, pepper, fish sauce, lime juice, and 3 tablespoons coconut milk into a smooth paste. The coconut milk is added to help the ingredients form a paste, so add a little more if needed.
Rub the seasoned chicken down completely with the curry paste, over and under the skin. If you have extra curry paste, spoon it into the chicken cavity.
Heat a Dutch oven (or other ovenproof baking vessel that is slightly larger than the chicken) over medium heat. When the pan is hot, add a few tablespoons avocado oil or coconut oil. When the oil is hot, add the chicken, breast side down. Cook 4 to 6 minutes, browning the skin. Carefully flip the bird, browning it a few minutes more.
Pour the remaining coconut milk around the chicken. Use a rubber spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the Dutch oven. Add the remaining 4 garlic cloves and the lemon slices to the coconut milk.
Cook, uncovered, 60 to 90 minutes until the chicken is cooked through. When an instant-read thermometer inserted into thickest parts of the chicken reads 165 °F, the chicken is done.
Serve the chicken with the pan sauce spooned on top.
from Mark's Daily Apple http://ift.tt/1V1qsqK
This chain has been around for as long as I can remember, and it’s still frequented by loyal customers. Find out what you should be ordering the next time you hit up your local Red Lobster.
Order: Signature Shrimp Cocktail (pictured at top)
Shrimp is a very lean protein, and it is pretty low in calories too. It’s a great way to add protein to your diet without saturating it with fat and calories. The sodium is undoubtedly high in this dish, but if you cut back on the sauce, you can cut out much of the sodium.
Per dish: Calories 130; Fat 0 g (Saturated 0 g); Sodium 1,070 mg; Carbohydrate 11 g; Protein 21 g
Not: Crispy Calamari and Vegetables
Although you will be getting in some veggies, such as broccoli and red peppers, this fried calamari dish served with tangy marinara and ranch dressing for dunking contains close to the recommended amount of daily calories. Even if you split it with someone, it’s more than 900 calories and an entire day’s worth of sodium per person before the entree even arrives.
Per dish: Calories 1,830; Fat 127 g (Saturated 15 g); Sodium 4,720 mg; Carbohydrate 138 g; Protein 36 g
Order: Broiled Wild Caught Flounder Dinner
This flakey white fish is broiled and served with a choice of a side vegetable off the menu. It’s a great way to take in your recommended weekly serving of fish without consuming too many calories. Make sure, however, to order a side vegetable that isn’t drowning in fat or calories.
Per dish: Calories 430; Fat 9 g (Saturated 0 g); Sodium 720 mg; Carbohydrate 8 g; Protein 73 g
Not: Bar Harbor Lobster Bake
This bad boy is named after a town in Maine where lobster bakes are a way of life. It contains a combo of lobster tail with shrimp, sea scallops, mussels and tomatoes that’s piled over linguini in a garlic and white wine broth. This dish contains 172 percent of the recommended amount of daily fat, 200 percent of the recommended amount of saturated fat and 159 percent of the recommended amount of sodium.
Per dish: Calories 1,850; Fat 112 g (Saturated 40 g); Sodium 3,810 mg; Carbohydrate 115 g; Protein 90 g
Order: Fresh Broccoli
This simple side is your best bet, as it contains only 40 calories per serving. Broccoli is also packed with vitamins C and K and lots of phytochemicals to help fight and prevent disease.
Per dish: Calories 40; Fat 0 g (Saturated 0 g); Sodium 35 mg; Carbohydrate 8 g; Protein 3 g
Not: Creamy Langostino Lobster Baked Potato
You might think that because this potato is baked it’s the healthier choice. The “creamy” factor, however, jacks the calories up more than necessary. You’re better off with a traditional baked potato for 180 fewer calories.
Per dish: Calories 390; Fat 17 g (Saturated 5 g); Sodium 1,170 mg; Carbohydrate 48 g; Protein 13 g
Order: Key Lime Pie
Split this treat with a friend, or take half home for later. Of all the sweet treats, it contains the fewest calories.
Per dish: Calories 430; Fat 19 g (Saturated 11 g); Sodium 280 mg; Carbohydrate 64 g; Protein 9 g
Not: Chocolate Wave
This sweet treat is a warm, decadent chocolate cake with creamy fudge frosting, topped with vanilla ice cream and rich chocolate sauce. If you eat the entire dessert on your own, you’ll be downing more than 50 percent of the recommended amount of daily calories and more than 100 percent of the daily maximum for saturated fat.
Per dish: Calories 1,100; Fat 62 g (Saturated 21 g); Sodium 730 mg; Carbohydrate 133 g; Protein 21 g
from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/227UTfY