星期五, 12月 21, 2007

食譜: 泰式綠咖哩雞 (Thai Green Curry Chicken)

"沙和嗲卡" 今日由我泰國通介紹哩碟美食比大家啦

我煮哩碟泰式綠咖哩雞已經唔係第一次, 每次都無失手, 因為太易煮啦


不過唔吃得辣呢, 就要小心啦, 因為綠咖哩都真係幾辣呀

正所謂: 香辣惹味咖哩雞, 暖身飽肚好開胃

: 呀roy (<<泰文: 好好味呢)

記得煲多d飯呀, d 汁真係好開胃, 一碗真係唔夠

由於我地通之廚房要邁向國際, 所以以下資料可能會加入d唔喊唔淡既英文, 希望你地唔好介意啦



材料 Ingredients:
1- 無骨無皮雞脾肉4隻 (4 skinless, boneless chicken legs)
2- 細罐頭筍片1罐 (1 small can bamboo shoot)
3- 洋蔥1個 (1 medium onion)
4- 金不換1棵 (1/4 cup thai basil leaves)
5- 蜀米仔8條 (8 baby corns)

汁料 sauce:
1- 綠咖哩膏1湯匙 (1 tbsp prepared green curry paste )
2- 椰汁1罐 (1 can  unsweetened coconut milk)
3- 花奶少許 (唔落都得) (a bit of steamed milk, optional)


做法:
1- 雞肉切件, 用油, 鹽, 魚露, 水, 粉, 糖等醃15分鐘
2- 洋蔥去衣切片, 蜀米仔切開一半, 筍片開罐洗淨, 金不換摘葉
3- 快火落油起鑊, 炒雞肉至半成熟 (外面變色就得), 加入洋蔥, 蜀米仔, 筍片
4- 加入綠咖哩膏略炒, 加少許水(水位到材料的1/5), 加金不換, 轉中火焗5分鐘
5- 加入椰汁, 花奶, 一滾即成, 唔夠鹹可以加少去鹽調味


Steps:
1- Cut the chicken into small pieces, add some oil, salts, fish sauces, water, corn starch, sugar marinated for 15 mins
2- Peel off the onion brown layer and cut into small piece, cut the baby corns in half, clean the bamboo shoot and the basil leaves
3- Over medium heat coated with oil, stir fire the chicken until the chicken turn brown, add the onions, baby corns, bamboo shoots
4- Add the green curry paste and stir for few minutes, add water up to 1/5 of the ingredients, add the
basil leaves, covered and heat it up for 5 minutes
5-
pour coconut milk,  steamed milk, once it is boiled, taste it, you can add some salt if it is not salty enough

貼士:
1- 雞肉炒得過熟, 到炆時就會唔滑
2- 落綠咖哩膏炒時d 煙會好攻鼻
3- 綠咖哩膏各牌子有唔同味道, 請自行小心調教
4- 怕辣的話, 記得減少咖哩膏份量, 但增加椰奶或花奶份量

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