標題: [世界知味] green chicken curry [打印本頁] 作者: 伊洛艾爾法克斯 時間: 2012-8-15 22:27 標題: green chicken curry
INGREDIENTSbl,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& Q" k! |& n. [' h
2 x 400ml cans coconut milk * Y3 P9 O( b0 m, @' F3 Q4 z% m1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)6 b+ w; d/ ?( J2 T
300ml chicken stock, hot☆夜玥論壇ק0 a2 f. c7 x8 j; M! z9 c& N% B2 O5 K
3 fresh or dried kaffir lime leaves ( |1 U4 T& W' }7 Hbl,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5cm piece galangal, sliced 4 j. U, P, b# g% M. ~, m3 o最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區4 skinless chicken breasts, cut into bite-size pieces * a, f' Z4 Z: O* z125g pea aubergines or regular aubergines最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區) ~/ |- z4 T- M/ r5 v/ _
Handful fresh Thai basil leaves, to taste ! w5 M$ ^: l! ^6 F8 E4 D7 L最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區Juice of 1 lime, to taste7 l8 n& e% ~' u9 h {
1-2 tbsp Thai fish sauce (nam pla), to taste * ~ r' V! |6 G% N% G$ V; _8 Z最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區METHOD " s8 A. r( u* a+ @☆夜玥論壇ק0 C6 ]. @& |8 k. t
How to make green chicken curry ; e+ C$ s% x& |& D' d1. 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. 5 M! I, u5 n( u! B0 R5 P. J, `$ k f
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. . F" |( F, W# ~; H最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區 " [5 ]/ A; i1 z7 C0 F# k☆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. + ?& U `9 N. m5 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 % c) W) N; n7 D& P' _ds-hk.netTip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
