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[世界知味] thai fish curry

thai fish curry

本文來自:☆夜玥論壇קhttp://ds-hk.net★ 轉帖請註明出處! 發貼者:伊洛艾爾法克斯 您是第609個瀏覽者
INGREDIENTS
: L# J1 m3 \+ ~* c/ @+ ?4 p5 }☆夜玥論壇ק2 tbsp sunflower or groundnut oil☆夜玥論壇ק1 a% {( j8 k1 P  e
400ml tin of coconut milk最新耽美.BL/GL小說.動漫綜合討論區% o" ?3 M: P8 {# t
200ml fish stock or water最新耽美.BL/GL小說.動漫綜合討論區) K3 \$ C( I7 L
2 tbsp Thai fish sauce (nam pla)ds-hk.net. l6 o3 U' Z0 Z& [9 y0 a, D
2 tsp sugar
& C/ }8 n8 q. x& }! _( Fbl,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125g French beansds-hk.net8 L1 n* f7 w( q% V
100g spring onions
' S" N3 o: C% U( I5 b: Mbl,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500g firm fish fillets, such as pollack, gurnard or grey mullet, skinned
/ S5 ^! i7 \* R) C+ }, Ads-hk.net300g fresh crabmeat - a mix of white and brown, or all white if you preferbl,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: A4 P( u  f* D) h5 i8 E4 y& x
A handful of coriander, Thai basil or ordinary basil leaves, roughly torn
" G+ G8 g5 U: k0 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,電玩,原創,散文,文章,版主,壇主,資源For the curry paste
. m" e4 E: N2 K" p6 mbl,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2-6 small green chillies, according to heat, deseeded if you like☆夜玥論壇ק/ i6 M" C- U) [# ]0 a" A
3-4 small shallots or 1 small onion, chopped
& M1 t( N( E  w& C+ 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,下載,電玩,原創,散文,文章,版主,壇主,資源100g fresh ginger, chopped/ h: L9 h& Q" K' k
4 garlic cloves, peeled
, `; ?) U) x" ^8 g最新耽美.BL/GL小說.動漫綜合討論區2 tbsp galangal paste (optional)
2 g" Q0 S# ]& v" p- q2 S' g" }/ F☆夜玥論壇ק3 lemongrass stalks, tough outer layers removed, finely sliced
8 L8 I. W7 L2 Kds-hk.net2 tsp ground coriander
4 V1 G2 n; i/ d( t6 k, Dds-hk.net2 tsp ground cumin
) d4 E. z0 t- U! M8 B: [3 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,電玩,原創,散文,文章,版主,壇主,資源Juice and grated zest of 1 lime最新耽美.BL/GL小說.動漫綜合討論區$ W1 l% x4 K" f, Q! o, A, H. p
4 kaffir lime leaves, chopped (optional)
4 l, R' Z' X0 f最新耽美.BL/GL小說.動漫綜合討論區1 tsp Thai shrimp paste最新耽美.BL/GL小說.動漫綜合討論區6 c- }; Q5 C. R- t" Q: v
1 tsp sea saltbl,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& r1 |& u4 Z( B  A
METHOD
* c5 _' {9 t- s. @4 R+ ]0 s5 V最新耽美.BL/GL小說.動漫綜合討論區
2 n$ T. q- a3 @- A6 Q% ?  b: SHow to make Thai fish curry
( l( O9 a* k  m1. Put all the curry paste ingredients into a food processor or blender and whiz to a fairly smooth paste, adding a tablespoon of water to help it along if necessary.
: d% m. D& L$ {! 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,電玩,原創,散文,文章,版主,壇主,資源
6 h. }4 M7 R. w2 a2 J! ?2. Heat the oil in a heavy-based saucepan, then scrape in the curry paste. Fry over a low-medium heat for 3-4 minutes, stirring often, without letting it colour. Add the coconut milk, stock or water, fish sauce and sugar. Bring to a gentle simmer and cook, uncovered, for 20-25 minutes.
  {% x- r, i- s% d" {( j7 sbl,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
/ V9 `" H# c% q- v0 L7 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3. Meanwhile, cut the French beans into 2-3cm lengths and slice the spring onions on the diagonal. Add these to the curry sauce and cook for 5 minutes.6 v' ^- }$ b; x9 w, g
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& r; U+ B$ R- e& r1 U3 c
4. Cut the fish fillets into large bite-sized pieces. Add these to the pan, cover with a lid and simmer gently for 2-3 minutes, until the fish is just cooked. Stir in the crabmeat and heat through gently for another minute.
: B$ B" u, X3 _% nbl,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
& P2 z4 w# y+ N+ O% wds-hk.net5. Serve in deep bowls, scattered with the coriander or basil and accompanied by boiled rice.

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