green chicken curry
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INGREDIENTS
3 q% n9 N( R; Y0 z2 M☆夜玥論壇ק2 x 400ml cans coconut milk
; Z4 L3 m+ q; T& Vds-hk.net1 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7 |8 c; {7 R5 c) `# S
300ml chicken stock, hot☆夜玥論壇ק. i S) C$ a, y o
3 fresh or dried kaffir lime leavesbl,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" Z7 A- D$ e8 E$ ?. d: p4 W
5cm piece galangal, sliced
& A A4 ^5 {3 a" rbl,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 skinless chicken breasts, cut into bite-size pieces
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6 f) [4 t5 P3 M, D* IHandful fresh Thai basil leaves, to taste
; d% R' x- ^/ a4 D' A7 H# ]$ Ybl,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 of 1 lime, to taste☆夜玥論壇ק0 z% U( V% u; N. o) r# V, s
1-2 tbsp Thai fish sauce (nam pla), to tastebl,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: w; _- ]* C8 |% O" h% C
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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+ F# s4 E6 l" j0 C% j' K
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.最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區& R" V! W% @# Q6 X5 |% o
3 `* M4 r6 Z: Y7 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.
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5 d$ V8 T4 }7 G8 O6 o# U6 ^: F* Z3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.
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% t d) ?. E6 Q# y& P$ e1 rTip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
