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条
小葱头   3粒 （ 切片）
蒜头  9辫 （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支 （ 切碎 ）
胡椒粒   5颗 （ 我用胡椒粉 ）
盐  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杯

小茄子/泰国茄子   1杯（切 1/4 ）

迷你茄子    1/3杯

泰国红辣椒    2至3条（ 切片） （ 我没放 ）

疯柑叶   2片（撕碎）

甜九层塔    1/2杯

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 .

 

I am submitting this post to Asian Food Fest ( Thailand ) - November month hosted by Lena of frozen wings

 

                               

 

 

 

 

 

 

 

 

 

 

 

 

 

 

泰式香茅茶 ~ Lemongrass Tea ( Cha Dhra Khai)

                                      

 

 

食谱取自 ：Cass @ 揾到食

 

泰式香茅茶

材料 ：（4-5人份）

水 2-3 Litres（8-12杯）
香茅 300g（去外壳和根部，拍烂）
班兰叶 5片（打结）
冰糖或白糖 200g（我放150g）

 

 做法 ：

 

1. 煮滚一锅水，把香茅和班兰叶加入，盖上锅盖，焖煮10分钟。

2. 把冰糖或白糖加入，煮至溶化，试味道。

3. 把渣过滤，可以趁热喝或冷藏了后才喝。


Recipe source : Cass @ 揾到食

 

Lemongrass Tea (Cha Dhra Khai)

Ingredients : ( Serve 4-5 )

water  2-3 Litres (8-12 cups)
lemongrass   300g ( hard cover removed, ends trimmed and bruised)
pandan leaves  5, knotted
rock sugar or white sugar   200g

Method :

1. In a pot, bring water to the boil over medium heat. Add lemon grass and pandan leaves, then cover and leave to boil for 10 minutes.

2. Add sugar and stir until completely dissolved. Taste and adjust sweetness.

3. Remove from heat and strain . Serve hot or chilled .

I am submitting this post to Asian Food Fest ( Thailand ) - November month hosted by Lena of frozen wings

      

                                

 

泰式女婿蛋 ~ Eggs à la Son In Law ( ไข่ลูกเขย ; Khai luuk kheeuy )

 

食谱取自 : Thai Food Master

 

泰式女婿蛋

材料：
鸡蛋  6粒
小葱头  半杯 （ 切碎）
辣椒干  6 ~ 8条

 

酱汁 :
鱼露
亚叁膏
椰糖
白糖
辣椒糊 （ 我没放 ）

 ** 酱汁的材料分量我是大概的。

 

做法 ：

1．在锅里加入水，鸡蛋 ，1茶匙盐和1茶匙白醋 . 煮至熟 。待冷后，去壳。

2．小葱头碎炸至金黄色。沥干油分。

3．在同一个锅里把辣椒干炒干，备用。

4．酱汁材料放入锅里，煮至糖全部溶化和浓稠。

5．烧热油。以中火把鸡蛋煎至金黄色。

6．煎好的鸡蛋切半，倒入酱汁，炸葱和辣椒干。即可享用。

 

Recipe source :  Thai Food Master

Eggs à la Son In Law

Ingredients :
6 eggs
1/2 cup chopped shallots
6 - 8 dry chillies

 

For the Sauce :
1 part fish sauce
1 part tamarind paste
2 parts palm sugar
1 tbs granulated sugar
1 tbs roasted chilli paste

 

Method  :

1.  Gently place the eggs in pot and cover with cold water. Add 1 tsp of salt and 1tsp of white vinegar to prevent cracking. Bring to boil. Let it boil one minute on medium heat. Then turn off the heat and cover the pot. Let rest for 15 minutes. Transfer the eggs to a cold-water bath and let them cool down. Peel and dry. Set aside.

2. Finely chop the shallots and fry on low heat until golden and crispy. Set aside on a paper towel.

3. Lightly fry the dry chillies until shiny and fragrant, set aside.

4. Prepare the sauce ：simmer all the sauce ingredients, until the sugar is completely dissolved and the sauce thicken a bit.

5. In a wok, on a medium high heat, fry the boiled eggs until a golden and crisp from all sides.

6. To serve, cut the eggs into halves. Pour some of the sauce on top, and garnish with the crispy shallots and dry chillies. Coriander leaves are optional .

I am submitting this post to Asian Food Fest ( Thailand ) - November month

hosted by Lena of frozen wings