green chicken curry
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INGREDIENTS
j- O0 a! i! \7 f0 a4 E% Bbl,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5 l( i7 C$ K' k1 u' \' e
1 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,電玩,原創,散文,文章,版主,壇主,資源9 j6 A2 @- T% E& S- X2 R
300ml chicken stock, hotds-hk.net$ m$ i; ?! x0 {, k6 X M
3 fresh or dried kaffir lime leaves
7 r% h5 ?. _# N7 y) Hds-hk.net5cm piece galangal, sliced
/ I% z% d1 S; |# Vbl,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4 skinless chicken breasts, cut into bite-size pieces
, h' h/ ~" p4 K6 O1 ~: J125g pea aubergines or regular aubergines
' j2 n7 M6 ~; i' Ods-hk.netHandful fresh Thai basil leaves, to taste
9 h. B* q( q5 U& X0 N5 aJuice of 1 lime, to tasteds-hk.net; N ]. |* U, I0 ?( U& [
1-2 tbsp Thai fish sauce (nam pla), to taste
" w: i+ y' O3 `, w8 a最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區METHOD☆夜玥論壇ק- G7 a* A7 J9 y6 R/ U+ D! S
( i& k2 N7 ]6 h, M' S% ebl,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How to make green chicken currybl,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 y4 H- E' `% |) K. F$ Q I
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.
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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 H7 y$ K+ a) S2 A4 `/ _/ |
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3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.ds-hk.net! V, U, a3 }3 O
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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
