THAI COCONUT RATATOUILLE
Similar to the usual blend of vegetables of Provence, that's where the similarity ends. Banana, ginger, lemongrass and cilantro take it far East. This is a recipe I found in the "All Around the World Cookbook."
Provided by Mulligan
Categories Thai
Time 40m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.
- Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes.
- Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.
- Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.
Nutrition Facts : Calories 332.8, Fat 7.5, SaturatedFat 6.1, Sodium 752.8, Carbohydrate 60.8, Fiber 5.5, Sugar 10.5, Protein 7.3
RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
RATATOUILLE
Make and share this Ratatouille recipe from Food.com.
Provided by Melissa Spangler
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
- Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
- Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.
Nutrition Facts : Calories 116.7, Fat 6, SaturatedFat 0.9, Sodium 68.1, Carbohydrate 15.4, Fiber 6.2, Sugar 8.2, Protein 3.6
More about "thai coconut ratatouille food"
タイのデザート:カノムトゥアイ(ขนมถ้วย ) | タイNAVI
From thailand-navi.com
推定読み取り時間 1 分
THAI COCONUT CHICKEN | RECIPETIN EATS
From recipetineats.com
フードマニア FOOD MANIA BY 旭屋出版 - ラタトゥイユとはどんな ...
From food-mania.jp
THAI COCONUT RATATOUILLE RECIPE BY WORLD.FOOD | IFOOD.TV
南国タイ名物!魅惑のココナッツグルメ5選【在住者おすすめ ...
From arukikata.co.jp
RATATOUILLE RECIPE | CHEFDEHOME.COM
From chefdehome.com
THAI COCONUT CHICKEN SOUP - HOW TO PREPARE THE AUTHENTIC ...
From tasteasianfood.com
VEGAN THAI ZUCCHINI CURRY - WHOLE LOTTA YUM
From wholelottayum.com
THAI-FLAVORED RATATOUILLE: COOKING CLASS FAVORITE
From kahakaikitchen.blogspot.com
RECIPEBOOK - THAI COCONUT RATATOUILLE #DELICIOUS
From facebook.com
タイ料理のおすすめ30選!タイ旅行で一度は食べておきたい絶品 ...
From haraheri.net
カノムトゥアイ - タイ伝統菓子 - PHULOM
From phulom2020.com
タイのデザート!ココナッツを使ったデザート15選 | タイNAVI
タイ発KAEWが日本上陸「クリスピーココナッツロール」3種が新 ...
From thaich.net
THAI COCONUT NOODLES - LIFE CURRENTS
From lifecurrentsblog.com
THAI COCONUT RATATOUILLE RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
EASY THAI COCONUT RICE | SIDE DISHES | CORIANDER & LACE
From corianderandlace.com
【デュシタニ京都】優雅なひと時を過ごす「ストロベリー ...
From msn.com
THAI COCONUT RATATOUILLE- A PERFECT RECIPE FOR SEPTEMBER'S ...
From buffalorising.com
THAI COCONUT CHICKEN RECIPE {IN 25 MINUTES!} - BELLY FULL
From bellyfull.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love