green chicken curry
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2 x 400ml cans coconut milk☆夜玥論壇×§* A$ \& D$ E, e8 \
1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
. a0 u& c9 n/ W☆夜玥論壇×§300ml chicken stock, hot☆夜玥論壇×§# r: Y' T- C4 P- |: r; A
3 fresh or dried kaffir lime leaves
; ?8 [( s- l4 wbl,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, slicedbl,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( Q8 ? b; n2 {- B0 `; F( d0 i+ |
4 skinless chicken breasts, cut into bite-size pieces
! b- v: L7 F+ _, }3 l( y Kwww.ds-hk.net125g pea aubergines or regular aubergines
7 u" }2 d) `/ j) q☆夜玥論壇×§Handful fresh Thai basil leaves, to tastewww.ds-hk.net4 w8 k/ \4 \; E& n2 n Y
Juice of 1 lime, to taste' T1 G/ c& f4 O6 \. R% F8 g
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 A; I1 ~% A, S. t2 \2 K9 O
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How to make green chicken curry☆夜玥論壇×§( X0 K( H/ d5 A0 s1 D* t
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×§" w% E& G7 t9 w
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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.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,電玩,原創,散文,文章,版主,壇主,資源# Q4 |- ~; B/ ~ D( c+ i! D
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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.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% Q/ q: C% `3 G: h) R, k! E6 J
- g$ O9 w V+ w& ?+ bwww.ds-hk.netTip: freeze for up to 2 months. Thaw and add more fresh basil to serve.