Thai Green Curry Recipe 泰式青咖喱食谱

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Thai Green Curry Recipe  泰式青咖喱食谱
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Thailand traditional food must not miss out the Thai green curry. The taste of the Thai green curry carries a little sweet and spicy tastes.

泰国美食一定不能少了泰式青咖哩,味浓呛辣又带一些甜味,实在美味!
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Ingredient and Portion
Ingredients A 材料A:
1 1/2kg chicken (cut into chunks) / 鸡(斩件)1 1/2公斤
200ml thick coconut milk / 浓椰浆200毫升
50g pea brinjal / 迷你茄子50克
120g brinjal (cut into pieces) / 茄子(切块)120克

Ingredients B (Blended) 材料B(搅烂):
120g shallot (skinned) / 小红葱(去衣) 120克
50g garlic (skinned) / 蒜头(去衣)50克
40g galangal (peeled and cubed) / 南姜(去皮,切丁)40克
2 stalks lemongrass (cut into halves) / 香茅(切半)2支
15 green bird’s eye chilli / 青指天椒(去籽)15条
30g belacan / 巴拉煎30克
50g spinach (cut into sections) / 菠菜(切段)50克

Ingredients C 材料C:
1 1/2 tbsp sugar / 糖1 1/2汤匙
1 tsp salt / 盐1茶匙
1 tsp fish sauce / 鱼露 1茶匙
200ml thick coconut milk / 椰浆 200毫升
Method
1. Pour thick coconut milk into hot wok, and simmer until the oil float up, add in 5 tbsp of oil and Ingredients B, stir-fry until fragrant.
将浓椰浆倒入热锅中,慢火煮至渗油。加入5汤匙油和材料B炒香。

2. Add in chicken pieces and stir-fry for a while, stir in button brinjal and round brinjal, then add in Ingredients C, mix well. Simmer for 5 minutes, dish up and serve.
加入鸡肉拌炒一会儿,拌入迷你茄子和茄子,接着加入材料C拌匀,慢火煮5分钟。盛起享用。

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