Wednesday, 27 November 2013

青咖喱鸡 ~ Thai green curry chicken ( Gaeng Keow Wan Gai )


 
 
~ 小茄子/泰国茄子 , 疯柑 ,迷你茄子 ~ 
 

食谱取自 : 泰正宗了  Thai @ home

青咖喱酱

材料:
青辣椒  15
小葱头   3 切片)
蒜头  9 (去皮)
南姜   2茶匙 (切细片)
香茅  2汤匙 切片)
疯柑皮   1茶匙 切细片)
芫茜根   2 切碎
胡椒粒   5 我用胡椒粉
  1茶匙
虾酱  1茶匙 我用马来栈

 
做法

1.把胡椒粒放入石臼内剖碎,加入辣椒和盐,搅匀。

2 加入其余材料( 除了虾酱),一起剖烂。

3.最后加入虾酱,继续剖至全部材料变幼和混合均匀即可。

 
** 我用搅拌机搅至幼和滑。

 
 
Recipe source :  Thai @ home

Green curry paste

Ingredients :
15 large green chillis 
3 shallot   ( sliced )
peeled garlic  9 cloves
finely sliced galangal  2 tsp
sliced lemongrass  2tbsp
finely sliced kaffir lime rind  1 tsp
2 stems coriander root ( chopped )
5 peppercorn ( I used pepper )
salt  1tsp
shrimp paste  1tsp ( I used belacan )

 
Method :

1.  Finely pound peppercorns in a mortar , add hot chillies and salt . Blend well .

2. Add remaining ingredients except shrimp paste. Pound until well mixed .

3. Add shrimp paste , continue pounding until smooth and fine .

 
** I used mixer to blend all ingredients .

                              





 
 
青咖喱鸡
 
材料:
鸡胸肉或鸡腿   400g ( 去骨,切薄片)
青咖喱酱    3汤匙
椰浆      2 1/2
小茄子/泰国茄子   1杯(切 1/4
迷你茄子    1/3
泰国红辣椒    23条( 切片) 我没放
疯柑叶   2片(撕碎)
甜九层塔    1/2
鱼露   2汤匙
椰糖   1茶匙
 
做法
1.把1/2杯椰浆入炒锅,以中火煮沸。加入青咖喱酱,拌匀,煮至香。
2.转小火,慢慢再加入1杯椰浆,搅拌至有一层青油浮在上面。
3.加入鸡肉和疯柑叶,继续以中火煮3分钟至香,以及鸡肉熟透。
4.加入其余椰浆和全部茄子,煮至熟。 加入糖和鱼露调味最后加入甜九层塔和辣椒。熄火即可。
 
Thai Green curry chicken ( Keang Keaw Waan Gai )
Ingredients :
chicken breast or thigh  400g ( deboned and thinly sliced )
green curry paste   2tbsp
coconut milk   2  1/2cups
small eggplants / Thai eggplants    1cup ( cut into quarters )
miniature eggplant / pea eggplant    1/3cup
red chillies  2 to 3 ( sliced diagnolly )
kaffir lime leaf  2 pieces ( torn )
sweet basil leaf   1/2cup
fish sauce   2tbsp
palm sugar  1tsp
 
Method :
 
1. Place  1/2 cup of coconut milk in the wok over medium heat , let it boils.Add green curry paste and stir well until fragrant .
2. Reduce heat , gradually add 1 cup of the coconut milk , a few drops at a time , stir until a film of green oil surfaces .
3. Add the chicken and kaffir lime leaves , continue cooking for 3 minutes until fragrant and the chicken is cooked through .
4. Add the remaining coconut milk and eggplants .Cook until the eggplants are done . Add in fish sauce and palm sugar , sprinkle sweet basil leaves and red chillies over . Turn off heat , serve with white rice .