Curry with Chicken and turkey berry have various kinds such as green pig curry , green Featherback fish meatballs curry or follow want and vegetables such as pumpkinas , Thai Eggplant etc.
Green Curry Paste
Ingredients
1. 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
2. 1 tablespoon sliced galangal (kha)
3. 1 teaspoon cumin
4. 1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
5. 8 garlic cloves (kratiem)
6. 8-10 green Thai chili peppers (prik khee noo)
7. 8-10 green jalapeno peppers (prik chee fa)
8. 1 tablespoon chopped shallot
9. 1/4 teaspoon minced kaffir lime skin
10. 2 cups (16 fl oz/500 ml) coconut milk
11. 1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
12. 1/4 cup (2 fl oz/60 ml) fish sauce
13. 3 tablespoons sugar
14. 1 cup Pea Eggplant
15. 1/2 cup (4 fl oz/125 ml) coconut cream
16. 6 fresh kaffir lime leaves
17. 1/4 cup sweet basil leaves
18.red jalapeno pepper for decorate
Method
1.Place all the green curry paste ingredients (1-9)mixture is smooth, or pound
2.Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add Pea Eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
1. 2 stalks lemon grass/citronella (ta-krai), cut into 1/2-in (1-cm) pieces
2. 1 tablespoon sliced galangal (kha)
3. 1 teaspoon cumin
4. 1/2 cup chopped fresh cilantro/coriander root (raak pak chee)
5. 8 garlic cloves (kratiem)
6. 8-10 green Thai chili peppers (prik khee noo)
7. 8-10 green jalapeno peppers (prik chee fa)
8. 1 tablespoon chopped shallot
9. 1/4 teaspoon minced kaffir lime skin
10. 2 cups (16 fl oz/500 ml) coconut milk
11. 1 lb (500 g) boned chicken breast, sliced in 1/2-in X 2-in (1-cm X 2.5-cm) pieces
12. 1/4 cup (2 fl oz/60 ml) fish sauce
13. 3 tablespoons sugar
14. 1 cup Pea Eggplant
15. 1/2 cup (4 fl oz/125 ml) coconut cream
16. 6 fresh kaffir lime leaves
17. 1/4 cup sweet basil leaves
18.red jalapeno pepper for decorate
Method
1.Place all the green curry paste ingredients (1-9)mixture is smooth, or pound
2.Pour the coconut milk and the green curry paste into a large saucepan. Heat to boiling and add the chicken, fish sauce and sugar. Cook for 5 minutes at a slow boil. Add Pea Eggplant and reheat to boiling, simmering for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.
properties repair be affected by indigestion
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