green chicken curry
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2 x 400ml cans coconut milkwww.ds-hk.net* |; q% @ N% t* ^- a1 Y) B
1 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" a2 V- S* N+ |# [
300ml chicken stock, hotbl,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) N9 A8 e+ r; j' b- V6 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1 D% h: h( [; [& L# b3 R
5cm piece galangal, sliced
3 M4 Y# f9 |( W最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區4 skinless chicken breasts, cut into bite-size pieces
% `; z0 e; C8 |; A) V* c最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區125g pea aubergines or regular aubergines☆夜玥論壇ק, N' b; v6 @+ d6 q
Handful fresh Thai basil leaves, to taste
* R0 ^+ s" ]! D8 h9 R4 f& T☆夜玥論壇קJuice of 1 lime, to taste
4 ?# M0 T, W; y: ?5 T. H$ P! ]☆夜玥論壇ק1-2 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,下載,電玩,原創,散文,文章,版主,壇主,資源" s1 Z5 Z* E- t4 C, @/ O/ h
METHOD
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How to make green chicken currybl,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' m9 k) ], ~9 s) Q
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.
+ s+ u5 P G9 bbl,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
! n9 ~5 R! ~/ s, Bbl,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.www.ds-hk.net' U0 o$ r7 U& }5 e9 F
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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.
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Tip: freeze for up to 2 months. Thaw and add more fresh basil to serve.
