green chicken curry
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INGREDIENTS
. R8 G# C4 J! c0 m最新耽美．ＢＬ／ＧＬ小說．動漫綜合討論區2 x 400ml cans coconut milk
# W; P. M0 A/ U8 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1 quantity thai green curry paste (see recipe link below) or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets); p; O1 }, V+ j) r; J1 Y3 N
300ml chicken stock, hot. {! s, l- [& w6 \" T, Y
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; u5 i0 H$ h# T5 D; A
5cm piece galangal, sliced
' Y5 d3 d+ Z6 s( S1 lwww.ds-hk.net4 skinless chicken breasts, cut into bite-size pieces
U6 Z- ^/ ]5 s! [8 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125g pea aubergines or regular aubergines
9 g3 p( \: Z6 E8 J0 [: T; t9 U9 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,下載,電玩,原創,散文,文章,版主,壇主,資源Handful fresh Thai basil leaves, to taste☆夜玥論壇ק: ~' i; T% U: V# p2 w# c
Juice of 1 lime, 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% s* g! G# |3 H
1-2 tbsp Thai fish sauce (nam pla), to taste
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How to make green chicken curry" T) p( q" l% ~2 o) G9 |6 \
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.! p3 t# ~; L) C1 E7 G- e
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# ]% u8 u$ v& B) t* k8 p- J
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.☆夜玥論壇ק3 Y4 B9 i/ g! ~. W' ~
! t4 ^- O" b; {% Q0 A3. 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.
