{"id":2875,"date":"2015-03-13T08:42:44","date_gmt":"2015-03-13T07:42:44","guid":{"rendered":"https:\/\/www.latelierdestephetlolie.com\/?p=2875"},"modified":"2016-12-12T15:46:32","modified_gmt":"2016-12-12T14:46:32","slug":"curry-thai-jaune-au-filet-de-lieu","status":"publish","type":"post","link":"https:\/\/www.latelierdestephetlolie.com\/?p=2875","title":{"rendered":"Curry Tha\u00ef jaune au filet de lieu"},"content":{"rendered":"

Comme promis et suite \u00e0 la demande de beaucoup d’entre vous, voici la fameuse recette de curry Tha\u00ef jaune au filet de lieu et pommes de terre que j’ai r\u00e9alis\u00e9e au salon de l’agriculture sur le stand \u00ab\u00a0Pavillon de France\u00a0\u00bb<\/p>\n

Pour 6 personnes:<\/span><\/p>\n

1 kg de filet de lieu
\n6 pommes de terre
\n5 c\u00e0s d\u2019huile (Isio, colza\u2026)
\n20cl de bouillon de volaille
\n60cl de lait de coco
\n2 c\u00e0s de p\u00e2te de curry jaune
\n2 feuilles de Kaffir
\n1 morceau de Galanga (20g environ)
\n2 \u00e9chalotes (\u00e9minc\u00e9es)
\n2 tiges de citronnelle (coup\u00e9es en tr\u00e8s fines lamelles)
\n4 c\u00e0s de sauce de poisson (Nam pla)
\nQuelques feuilles de basilic tha\u00ef<\/p>\n

Je me fournis chez les Fr\u00e8res Tang \u00a0:\u00a0Adresse\u00a0:\u00a048 Avenue d’Ivry, 75013 Paris<\/p>\n

La boutique en ligne des fr\u00e8res Tang :\u00a0http:\/\/www.asianmarket.fr\/10_tang-freres<\/a><\/p>\n

\u25ca\u25ca\u25ca\u25ca<\/span><\/h1>\n

La petite histoire sur le Galanga et le Kaffir \u00a0\u00ab source<\/strong> : \u00a0http:\/\/ileauxepices.com\/epices\/31-galanga.html<\/a><\/p>\n

http:\/\/www.lexpress.fr\/styles\/saveurs\/le-citron-kaffir-c-est-quoi_1257162.html\u00ab<\/a><\/p>\n

Pr\u00e9paration<\/span> :<\/span>
\nFaites blanchir les pdt coup\u00e9es en rondelles pendant 5mn (d\u00e9part eau froide)
\nDans un wok, chauffez l\u2019huile, une fois que l\u2019huile est bien chaude, ajoutez la p\u00e2te de curry, m\u00e9langez bien jusqu\u2019\u00e0 ce que les ar\u00f4mes se d\u00e9veloppent bien.<\/p>\n

Baissez le feu \u00e0 moiti\u00e9 et ajoutez le lait de coco, m\u00e9langez de nouveau jusqu\u2019\u00e0 l\u2019obtention d\u2019un m\u00e9lange cr\u00e9meux<\/p>\n

Ajoutez les \u00e9chalotes, la citronnelle, le kaffir, le galanga, la sauce de poisson, le bouillon, m\u00e9langez bien le tout, ajoutez les pommes de terre, couvrez et laissez mijoter \u00e0 feux doux pendant 5 minutes<\/p>\n

Ajoutez le filet de lieu coup\u00e9 en gros cubes, m\u00e9langez,couvrez et laissez cuire \u00e0 nouveau 5 minutes<\/p>\n

Au moment de servir enlevez le Kaffir et le Galanga et saupoudrez de quelques feuilles de basilic Tha\u00ef<\/p>\n

\u2666<\/span>\u2666<\/span>\u2666<\/span>\u2666<\/span>\u2666<\/span>\u2666<\/span><\/h1>\n

Variante: Vous pouvez remplacer les pdt par des vermicelles de riz que vous aurez pr\u00e9alablement \u00ab\u00a0tremp\u00e9s\u00a0\u00bb, excellent aussi!!<\/p>\n

\"curry<\/a><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Comme promis et suite \u00e0 la demande de beaucoup d’entre vous, voici la fameuse recette de curry Tha\u00ef jaune au filet de lieu et pommes de terre que j’ai r\u00e9alis\u00e9e au salon de l’agriculture sur le stand \u00ab\u00a0Pavillon de France\u00a0\u00bb Pour 6 personnes: 1 kg de filet de lieu 6 pommes de terre 5 c\u00e0s d\u2019huile (Isio, colza\u2026) 20cl de bouillon de volaille 60cl de lait de coco 2 c\u00e0s de p\u00e2te de curry jaune…<\/p>\n","protected":false},"author":3,"featured_media":2877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[39,42,108],"tags":[190,221,368,434,458,485,515,528,605,621,783,868,879,958],"class_list":["post-2875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-curry-thai","category-poissons","tag-asie","tag-basilic","tag-citronnelle","tag-curry","tag-echalotes","tag-filetdelieu","tag-frerestang","tag-galanga","tag-kaffir","tag-laitdecoco","tag-pavillonfrance","tag-poisson","tag-pommesdeterre","tag-saucedepoisson"],"_links":{"self":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts\/2875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2875"}],"version-history":[{"count":1,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts\/2875\/revisions"}],"predecessor-version":[{"id":7982,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/posts\/2875\/revisions\/7982"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=\/wp\/v2\/media\/2877"}],"wp:attachment":[{"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.latelierdestephetlolie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}