伊洛艾爾法克斯 2012-8-15 22:24
thai green curry
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For the paste
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2 long green chillies1U7S;EQ T#n5L:Fsl
10 green birds eye chillies
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1 tbsp chopped lemon grass vCZ P1t
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3 shallots, peeled and chopped-U E ta)M p`
8 cloves garlic, peeled and chopped
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Small bunch fresh coriander, with roots if you can find them
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½ tsp ground cumin
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2 tsp ground coriander$f u;X,N3BA
½ tsp white pepper, you know the old fashion stuff that makes you sneeze - it's rife in Thailand and really distinctive in their cookingl
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3 lime leaves, chopped
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2 tsp of shrimp paste, you can buy this in the supermarket now k4~&}2}:J@l!CN
1 tsp salt!b$aG P al1gD
1 tbsp of groundnut or vegetable oil#w^2[PKk `5[
2-3 tbsp of water8o8XE iMf5E
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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)
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2 handfuls of spring pea aubergines picked off their stems{'^ J }H u? W,x
1 x 400g can low fat coconut milk
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2 tbsp fish sauce
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1 tbsp palm, brown sugar or fruit sugar,_T^"Os*w4~w
2 lime leaves, sliced:`8{ loD:l ~ M:K#_(P
1 red chilli, slicedC/V)u2L|d
Thai basil to serve l.a Ih A }K@
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METHOD
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How to make Thai green curry
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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.h,ImW3@'n X
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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. d7g8U
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3. Pour into a serving pot and sprinkle with Thai basil leaves. Serve with Thai fragrant rice.3x0ur@@ U NT
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