green chicken curry
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INGREDIENTS
9 c! x N, J: Z5 w; J7 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
( _/ m w7 A" L5 `$ I1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區+ y4 U8 f5 s7 v3 E
300ml chicken stock, hot4 W% u5 d: k$ [0 ^# f' p' s
3 fresh or dried kaffir lime leaves
! @& Q, p" z- y最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區5cm piece galangal, sliced
w* U$ m* ]! bds-hk.net4 skinless chicken breasts, cut into bite-size pieces
; }% i1 Y' g5 v* O: t0 fds-hk.net125g pea aubergines or regular aubergines最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區# ?# S5 {# r [/ |
Handful fresh Thai basil leaves, to tasteds-hk.net- y b$ R, X1 c3 B. c
Juice of 1 lime, to taste
# M }/ B! ?0 @/ J3 D9 r1-2 tbsp Thai fish sauce (nam pla), to taste
. u( V4 r8 T7 d5 _# _ds-hk.netMETHODds-hk.net; S, p4 f* g* h: N5 _. h, e
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How to make green chicken curry最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區) V; v% l* w4 N# 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.☆夜玥論壇ק1 }9 r z) a9 t* Z! F/ s
- L+ `) _- ?, K( F; obl,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. 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.
5 ?% K1 O" J! N5 ~1 z8 |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,資源最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區; q; h5 {0 u3 q2 |
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.
% o) }' o) X+ x9 n最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區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" p$ `2 K$ a9 ]6 K% P
Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
