Friday, December 25, 2009

Thai food: Gaeng Keow Wan Gai

This summer was hot curry a review of the green chilies. To provide more food flavors, 1 / 2 cup fresh green peppercorns can be added to the curry mixture.

Thai business in Sydney

Paste Green Curry:.

2 lemon grass ball / citronella (Ta-krai) decreased 1/2-in (1 cm) pieces.
1 tablespoon sliced (kha galangal).
1 tsp cumin.
1 / 2 cup chopped fresh cilantro / coriander root (raak Pak chee).
8 cloves garlic (kratiem).
10 green Thai chili peppers (prik khee noo).
10 peppers jalapeno green (prik chee fa).
1 teaspoon shrimp paste (gapi).
1 tablespoon chopped onion.
1 / 4 teaspoon chopped lemon skin, kaffir (MA piew-grood).

2 cups (16 Floor oz/500 ml) coconut milk.
£ 1 (500 g chicken breast) boned, sliced in 1/2-in X 2-in (1 cm X 2.5 cm) pieces.
1 / 4 cup (2 Floor oz/60 ml fish sauce) pla Nam ().
3 tbsp sugar.
1 cup Thai eggplant (MA-puang khue) or 1 cup canned bamboo leaves.
1 / 2 cup (4 Floor oz/125 ml) coconut milk.
Fresh kaffir 6 lime leaves (bai MA-grood).
1 / 4 cup basil (bai horapa).
red jalapeno pepper (prik chee fa red) for decoration.

How to cook:.

1. Place all the green curry paste ingredients in Generators and mix until a smooth process or pound the ground and cement.

2. Pour coconut milk and curry chicken green curry paste in large saucepan. Boiling heat and add chicken, fish sauce and sugar. Cook for 5 minutes at slow boil. Add eggplant and heated to boiling simmering 2 minutes. Add coconut milk and people. to include. Add kaffir lime leaves and basil leaves. removal services to bowl, decorated with red pepper and services.

No comments:

Post a Comment