green chicken curry
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INGREDIENTS
8 a# T* @/ T. M1 V+ B/ k8 }$ `# A kbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源2 x 400ml cans coconut milk最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區; _* M2 L# d# c$ r0 q: T" \% ~
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
, L6 K1 H4 [6 E& G" R☆夜玥論壇ק300ml chicken stock, hot
3 [! B4 @( ]! H) s* [2 lbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,電玩,原創,散文,文章,版主,壇主,資源3 fresh or dried kaffir lime leaves3 Y; ]" o. Y$ s
5cm piece galangal, slicedds-hk.net+ G4 U- [$ r2 h+ _# k. b
4 skinless chicken breasts, cut into bite-size piecesbl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源 X9 M3 I4 m; u1 i/ j4 a. S
125g pea aubergines or regular aubergines
% D# A0 }+ X$ }( L ^8 b; X. Sds-hk.netHandful fresh Thai basil leaves, to taste最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區3 k2 {- B6 j. }, q9 y; m, _$ b
Juice of 1 lime, to taste
8 f5 Q5 M: X" {0 W3 y☆夜玥論壇ק1-2 tbsp Thai fish sauce (nam pla), to taste6 f" W9 C( y& D* h5 w0 Y- P0 i3 L! n
METHOD最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區! `% v0 X* d- a5 y: S) K5 Q0 ^1 ?
最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區% A3 Q( R+ v0 M2 _% J
How to make green chicken curry☆夜玥論壇ק4 T* Q: W' o: {, [/ K* m
1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the thai green curry paste and cook over a medium heat, stirring, for 3-4 minutes.bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源' }0 Q" V7 Y. |$ P2 |- h, _: j
bl,gl.comic,music,同人誌,耽美,論壇,小說,會員,免費,註冊,討論區,星座,文字,貼圖,心理測驗,笑話,潮流,詩詞,BL,下載,電玩,原創,散文,文章,版主,壇主,資源2 }8 s; P" C: V; ?
2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.ds-hk.net! I0 B& }( P1 F! o! Y
; W$ [8 T/ B1 P" S+ G9 q4 n/ I3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.
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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
