Springtime Thai Red Fish Curry Noodles

Очень вкусный соус! Просто потрясающий! Соевый соус не добавляла, только 1 ст. рыбного,поскольку в пасте соли достаточно. Рыбу порезала кусками и отдельно не обжарила. Обжарила перец и имбирь с 1 ст. л. thai red curry paste. После добавила все ингредиенты для соуса не добавляя соевого, покипятила 5 минут, добавила рыбу, сладкий горошек и молодой шпинат. Рисовые макароны отварила отдельно и все сервировала. Супер!

7 ounces pad thai noodles
1/4 cup peanut oil (1 ст.л.)
1 pound mahi mahi cut into cubes, or your favorite white meat fish (корвина)
2 cloves garlic minced or grated (не брала)
6 green onions chopped (имбирь)
1/4 cup thai red curry paste (1 ст. л.)
2 tablespoons soy sauce (не брала)
1 tablespoon fish sauce
1 tablespoon sambal oelek (вьетнамская перечно-чесночная)
2 tablespoons lime juice
2 tablespoons honey
2/3 cup canned coconut milk plus more if needed
8 ounces fresh sugar snap peas
1/2 cup fresh cilantro chopped
1 mango diced or sliced
1/2 cup roasted peanuts chopped
bean sprouts red chilies + lime wedges, for serving

Instructions

Prepare the pad thai noodles according to package directions (mine said to soak my noodles in hot water for 10 minutes and then drain).
Meanwhile heat a large high sided skillet over medium heat. Add a drizzle of peanut oil and once hot, add half the fish. Sear the fish until just cooked through, about 3-5 minutes depending on the thickness of your fish. Remove from the pan and place on a plate. Add another drizzle of oil to the pan and repeat with the remaining fish, again adding the fish to the plate once it is finished cooking.
Return the pan to medium heat and add another drizzle of peanut oil. Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant. Add the soy sauce, fish sauce, sambal oelek, lime juice, honey and coconut milk. Bring the mixture to a low boil and cook for 5 minutes. After five minutes, add the sugar snap peas and the fish to the sauce. Cook until the fish is warmed through and the sauce has thickened, about another 5 minutes. If desired, add more coconut milk to thin the sauce if it seem too thick for your liking.
Remove from the heat and sir in the cilantro.
To serve, divide the noodles among bowls and top with curry. Serve with peanuts, fresh mango slices, bean sprouts and lime wedges if desired.

Источник: https://www.halfbakedharvest.com/springtime-thai-red-fish-curry-noodles/

Creamy Garlic Chicken

Сделала с пюре на ужин - очень вкусно! Особенно соус потрясающий!

Ingredients

2 large chicken breasts cut in half lengthwise
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter divided
1 whole head garlic cloves peeled
1/2 cup chicken broth or stock
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup heavy/whipping cream
Salt & pepper to taste
Parsley chopped (optional)

Instructions

Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.

Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.

Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.

Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.

Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

Recipe Notes

I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.

Источник: https://www.saltandlavender.com/creamy-garlic-chicken