Chicken Basil Coconut Curry Sauce | Healthy Basil Chicken Coconut Curry Recipes

Basil Chicken in Coconut Curry Sauce Recipe 

Ingredients: 
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger

Procedures: 

• In a small bowl, mix the salt, coriander, cumin, cloves, cinnamon, ground cardamom powder, black pepper, chili and turmeric. Set aside.
• Rinse the chicken dry. Cut into 1-inch pieces. Put in a bowl and sprinkle the spice mixture on all parts. Coat well and let stand for 30 minutes at room temperature or in the refrigerator for 1-2 hours.
• In a skillet 3 tablespoons oil 1 large heat over medium-high. Add the onion and jalapenos and cook for 3 minutes. Add garlic and cook 1 minute more. Remove the onions, peppers and garlic from the pan and place in a medium bowl. Set aside. Using the same pan for the next step.
• Add 1 tablespoon oil to skillet and heat over medium-high heat. Add half of the chicken pieces, spread out on the plate so that is not filled. Brown for a few minutes on each side. When the chicken pieces are cooked through and no pink remains, remove from pan, add to bowl with onions. Cook the second batch of chicken parts in the same way. Remove from pan, add to bowl with onions.
• Add the coconut milk, a couple tablespoons less, to the pan. In a small bowl, mix cornstarch with remaining coconut dissolve cornstarch. Add corn mixture startch back to the pan with the coconut milk. Cook and stir over medium heat until thickened and bubbly. Mix the Worcestershire sauce. Add chicken mixture, basil and ginger. Cook for 2 minutes to cook through.

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Marinated Grilled Shrimp | Sea Food Healthy Marinated Grilled Shrimp Recipe

Marinated Grilled Shrimp

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers


Procedures:
In a large bowl, combine the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until well coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade. Lightly oil the grill grill. Cook shrimp on preheated grill for 2-3 minutes per side or until opaque.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

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Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions

Broccoli Rabe with Caramelized Onions Recipe

Ingredients: 
Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

Procedures:
1. Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.

2. After starting the onion, put a large pot of water to boil. Onions take at least 15 minutes to cook, so you'll have time to get the water boiling. Salt water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl halfway with ice water. Add the rabe to the boiling water. Boil for 1 minute. Use a slotted spoon to remove from water and place in ice bath to stop cooking. Shocking the rabe with ice water will also help keep the bright green rabe.
Note that some people bleach their rabe, some not. Rabe can be quite bitter, scalding and help take the edge off the bitterness. If your Arabic is not particularly bitter, or bitter vegetables like, is easy to skip this stage of bleaching.
Drain the rabe ice water. Use a clean cloth to gently squeeze the excess moisture from the Arabic.

3. Once the onions are lightly browned, remove from pan to a plate. Using the same pan, add another tablespoon of olive oil and heat the pan over high heat. Add the chili flakes. Once the chile flakes begins to sizzle, add the garlic. Once the garlic begins to brown at the edges only add broccoli rabe and onions. Stir well so that it gets rabe topped with olive oil. Cook over high heat until most of the moisture is gone, about 5 minutes if blanched first, a minute or more also if you skipped the blanching.

Broccoli Rabe 

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