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Kirsten's picture
Kirsten's picture
Kirsten

Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

Read More http://www.epicurious.com/recipes/food/views/Thai-...

Kirsten's picture
Kirsten's picture
Kirsten

1 1/2 pound beets, with stems and greens attached
6 tablespoons water
2 tablespoons butter
2 tablespoons Dijon mustard
Salt and pepper, to taste

Kirsten's picture
Kirsten

oughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks then transfer to bowl with stems.

Bring water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.

Nutritional Info:
PER SERVING:110 calories (40 from fat), 5g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 14g carbohydrate (4g dietary fiber, 9g sugar), 2g protein

 
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