伊洛艾爾法克斯 2012-8-15 22:24
thai green curry
INGREDIENTS
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For the paste1^ M dxr!K
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2 long green chillies}AQ;t
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10 green birds eye chillies$p/\$L/`Zp J f D
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1 tbsp chopped lemon grass
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3 shallots, peeled and chopped
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8 cloves garlic, peeled and chopped
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Small bunch fresh coriander, with roots if you can find them@!Y\X*t8F"vRL `+Y&{
½ tsp ground cumin
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2 tsp ground coriander
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½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cooking
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3 lime leaves, choppedv;t {#LF%D
2 tsp of shrimp paste, you can buy this in the supermarket now
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1 tsp salt
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1 tbsp of groundnut or vegetable oil`9M X{ V$d^
2-3 tbsp of water
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2 chicken breasts, sliced
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8 green aubergines, quartered (asparagus or purple aubergines will work just as well),^K2~+x!O;HT
2 handfuls of spring pea aubergines picked off their stems |j2e1T H1Ze
1 x 400g can low fat coconut milkA4z
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2 tbsp fish sauce1F;[2t*R1O4II0{
1 tbsp palm, brown sugar or fruit sugar
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2 lime leaves, sliced
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1 red chilli, sliced_t Ti O(_4I X!^
Thai basil to serve
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METHOD
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How to make Thai green curry:Q H/p
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1. Put all of the paste ingredients into a blender and blitz until smooth. Heat a wok then add one third of the paste to the paste to the pan. Stir-fry for one minute or until the rooms fills with a gorgeous aroma, then add in the chicken. Coat the chicken in the paste, then add in both lots of the aubergines.:S,L c5b*gw b
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2. Pour over the coconut milk, fish sauce, sugar, lime leaves and chilli and let simmer for about 7 minutes or until the chicken and aubergines are cooked through and the sauce has thickened a little.3d*Vb
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3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.
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