making life sweeter
There’s nothing quite like the flavor of a fresh, true sweet onion, but cooking with these little gems can be a bit tricky. The unique composition of a sweet onion makes them a wonderful ingredient in some dishes and a terrible choice for others. For the best results when cooking sweet onions consider these helpful tips:
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Use sweets: Raw in sandwiches and salads; lightly grilled-whole or sliced, gently roasted or quickly baked; in stir-frys; power bowls, street tacos and other fresh fare. They are delicious caramelized but take care not to stir them too rigorously or cook them at too high a temperature
Avoid using in: Slow-cooker or long-simmering recipes like chili, stews, soup or in baked casserole dishes. Prolonged cooking breaks down the delicate texture and flavor of sweet onions.
Please browse through our wonderful selection of Sweetie Sweet Onion Recipes below. You’re sure to find some that will become family favorites. We invite you to join our Onion ObsessionSM Club to periodically receive information and recipes featuring onions.
Ingredients
For the yellow curry paste:
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2-6 Thai chili peppers, finely minced (use less for a milder curry)
1 1/2 teaspoons salt
1 tablespoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon ground coriander
1 tablespoon lemongrass paste (find in your local Asian market or well-stocked grocery stores)
For the chicken curry:
Yellow Chicken Curry
2 tablespoons vegetable oil
1 large sweet onion, cut into 1-inch pieces
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 red bell pepper, cut into strips
1 large carrot, chopped
3 Yukon Gold potatoes, cut into 1" pieces
2 15-ounce cans coconut milk
1 tablespoon white sugar
1/2 teaspoon salt
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2-6 Thai chili peppers, finely minced (use less for a milder curry)
1 1/2 teaspoons salt
1 tablespoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon ground coriander
1 tablespoon lemongrass paste (find in your local Asian market or well-stocked grocery stores)
For the chicken curry:
Yellow Chicken Curry
2 tablespoons vegetable oil
1 large sweet onion, cut into 1-inch pieces
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 red bell pepper, cut into strips
1 large carrot, chopped
3 Yukon Gold potatoes, cut into 1" pieces
2 15-ounce cans coconut milk
1 tablespoon white sugar
1/2 teaspoon salt
Directions
Make the curry paste: add all curry paste ingredients to a small food processor and pulse until you have a paste. Transfer to a bowl and set aside.
Heat a large skillet to medium and add oil. Add onions and cook for 5 minutes, until the onions become translucent. Add chicken and curry paste and cook for 5 more minutes.
Add the red bell peppers, carrots, potatoes, coconut milk, sugar, and salt; stir to combine. Bring the curry to a boil, reduce to a simmer, cover and cook for 25 minutes, or until potatoes are fork-tender. Serve over steamed jasmine or brown rice.
Heat a large skillet to medium and add oil. Add onions and cook for 5 minutes, until the onions become translucent. Add chicken and curry paste and cook for 5 more minutes.
Add the red bell peppers, carrots, potatoes, coconut milk, sugar, and salt; stir to combine. Bring the curry to a boil, reduce to a simmer, cover and cook for 25 minutes, or until potatoes are fork-tender. Serve over steamed jasmine or brown rice.
Golden Thai Chicken Curry
We've kept all the flavor of this takeout favorite but lowered the sodium and fat content. You can adjust the heat to your own liking by using fewer chili peppers in the curry paste. You can swap in extra-firm tofu if you prefer this as a vegetarian meal. This recipe makes 6 servings.
PREP TIME
20 minutes
COOK TIME
30 minutes
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Peri & Sons Farms, 102 McLeod St., Yerington, NV 89447 • T: 775.463.4444 • F: 775.463.4028
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
©2024 Peri & Sons Farms. All Rights Reserved. | Site: OddOnes Interactive
