Pollo al curry e riso al cocco [Guest post]

Credits: Jennifer Chong “JChong Studio”

Il consueto appuntamento del Mercoledì si arricchisce di una nuova ricetta che pofuma di spezie: pollo al curry e riso al cocco.

Sono lieta di presentarvi Jennifer Chong  designer e fotografa. Vive a Long Beach, California, è originaria della Georgia, Jennifer è laureata presso l’Università di Savannah in Arte e Design. Ha iniziato la sua carriera in un’agenzia di marketing ed eventi lavorando per alcuni dei marchi più famosi al mondo tra cui Coca Cola, Mercedes-Benz e Nintendo.

Jennifer è appassionata di fotografia tanto quanto di design, trascorre le sue giornate dietro la macchina fotografica, catturando deliziosi reportage sul cibo e documentando i suoi viaggi vicini e lontani. Oltre alla fotografia e il lavoro di progettazione, scrive un blog di lifestyle: JChongStudio incentrato sui viaggi, il cibo e il design. Nel 2012 Jennifer è stata identificata come una delle persone che dovrebbero essere seguite su Pinterest. Leggi la sua intervista esclusiva sull’Huffington Post qui. Ha inoltre collaborato con marchi come Anthropologie, American Express e Target come curatore e consulente.

Quando non lavora, puoi trovarla a giocare a beach volley, in viaggio in qualche continente (quattro finora) o alla ricerca di incantevoli dolcetti da divorare!

Pollo al curry e riso al cocco

Original version

Credits: Jennifer Chong “JChong Studio”

Jennifer Chong is a designer and photographer living in Long Beach, California. Originally from Georgia, Jennifer graduated from the Savannah College of Art and Design with an outstanding achievement award in graphic design. She began her career at an event marketing agency designing for some of the world’s most recognizable brands including Coca-Cola, Mercedes-Benz and Nintendo.

Jennifer’s passion for photography has never been far behind her love of design. She now spends her days behind the camera, capturing delectable eats and documenting her journeys near and far.In addition to her photography and design work, she writes a lifestyle blog focused on travel, food and design. In 2012 Jennifer was identified as one of the top people you should be following on Pinterest. Read her exclusive interview with Huffington Post here. She has also partnered with brands like Anthropologie, American Express and Target as a curator and consultant.

When she isn’t working, she can be found playing beach volleyball, continent-hopping (four so far!) or searching for some delightful treats to devour!

PANANG CURRY

•     2 skinless chicken thighs, sliced into bite-sized pieces
•     2 large carrots, diced1 red bell pepper, diced
•     1 can (14oz) full fat coconut milk
•     2 tablespoons of panang curry paste  or 2 heaping tbsp  homemade panang curry paste
•     2 tsp coconut oil
•     1 tsp  fish sauce
•     Optional: Thai chili peppers and Thai basil leaves to taste

1.     In a large pan – melt coconut oil over medium heat
2.     Add 2 tablespoons of panang curry paste and ½ a can of coconut milk to the pan and mix well.
3.     Add diced carrots and simmer until almost soft.
4.     Pour the remaining coconut milk and fish sauce – stir until mixed well.
5.     Add chicken and diced red bell peppers and allow chicken to cook thoroughly.
6.     Serve with rice or coconut cauliflower rice

COCONUT CAULIFLOWER RICE

•     1 whole cauliflower grated
•     2/3 cups of coconut milk
•     ¼ cup of shredded coconut
•     1 tablespoon of coconut oil

1.     In a large pan – melt coconut oil over medium heat
2.     Add grated cauliflower and cook for about 3-4 mins
3.     Add shredded coconut and cook for about 1-2 mins
4.     Add coconut milk and cook further for 3-5 mins until cauliflower is tender.