Recipe #4465
Kidneys sautéed in green curry
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 lb. (454g) veal kidney
- 2 Tbsp. (30 mL) butter*, clarified
- 1 onion, finely sliced
- 1 Tbsp. (15 mL) vegetable oil*
- Green curry:
- 2 garlic cloves
- 2 green onions
- 3 Tbsp. (45 mL) fresh ginger
- 2 small hot peppers
- 1 tsp. (5 mL) ground cumin
- 2 Tbsp. (30 mL) fresh coriander, chopped
- 1 tsp. (5mL) salt
- 3/4 cup (180 mL) coconut milk
- 1 Tbsp. (15 mL) coriander, chopped
Preparation
Trim the kidneys; remove fat, remove the membrane and parboil in lemoned water or milk about 1 hour. Cut the kidneys into cutlets
In the meantime, mash all the ingredients of the green curry, set aside.
Brown the kidneys with the onion in very hot butter, add the mashed green curry, sauté 1 minute. Add the coconut milk and brown 3-4 minutes more.
Serve garnished with chopped coriander.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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