green chicken curry
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INGREDIENTS
4 t' l6 S( h4 ]☆夜玥論壇ק2 x 400ml cans coconut milk
% t, {2 h, G; \6 a0 e0 C' \5 Y2 ^4 f☆夜玥論壇ק1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)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4 R: _8 {6 K) d1 s3 b9 v: F
300ml chicken stock, hotbl,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; y! W! n& L" Y# d
3 fresh or dried kaffir lime leaves/ f. g. v8 k: y9 }) `
5cm piece galangal, sliced
4 ]2 o' |& P1 @5 y! ?5 M5 R4 skinless chicken breasts, cut into bite-size pieces
/ v( n, M; @: x最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區125g pea aubergines or regular aubergines
" P1 r7 H# f0 c9 ^, 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Handful fresh Thai basil leaves, to taste最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區% o9 x& \. Z j( n9 j
Juice of 1 lime, to taste
0 x* {8 g* D# R1-2 tbsp Thai fish sauce (nam pla), to taste
3 U$ J6 L& v- Z ]7 g- [$ qds-hk.netMETHOD
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, G* d* u$ d9 ^6 i" U最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區How to make green chicken curry3 N4 P$ a9 f u+ V% X' v. n
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.
$ S4 W3 B% x: j8 r8 Q3 Q最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區☆夜玥論壇ק8 n8 l# s6 J$ K4 Z9 N8 u7 i
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.☆夜玥論壇ק$ Y" i9 v' i0 m4 g2 T3 ^+ n
. o" n$ |1 c8 D+ ]: v☆夜玥論壇ק3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.
G# A. ^! `: R* ]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,電玩,原創,散文,文章,版主,壇主,資源
9 ^9 v. G/ C% a4 A" c: D" \6 rds-hk.netTip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
