Kidneys sautéed in green curry

Kidneys sautéed in green curry
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

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  • 1 lb
    (454 g)

    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.
    (5 mL)

    Salt

  • 3/4 cup
    (190 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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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