Kang Keaw Wan Kai (Green Curry with Chicken)
Ingredients
1. Chicken Mince 300 g.
2. Green Curry Paste 50 g.
3. Coconut Milk 400 ml
4. Fish Sauce 2 Tablespoons
5. Salt 1 Teaspoon
6. Sugar 2 Teaspoons
7. Small Green Aubergine 50 g.
8. Basil 5 g.
9. Chilles 2
10. Kaffir (Citrus) Leaves 2
2. Green Curry Paste 50 g.
3. Coconut Milk 400 ml
4. Fish Sauce 2 Tablespoons
5. Salt 1 Teaspoon
6. Sugar 2 Teaspoons
7. Small Green Aubergine 50 g.
8. Basil 5 g.
9. Chilles 2
10. Kaffir (Citrus) Leaves 2
Method
1.
Put a medium sized pan on the heat, add the coconut milk and cook for 1 minute.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.
2. Add the green curry to the pan and stir it untill mixed, bring to the boil.
3. When the curry is boiling, add the chicken mince using a teaspoon. The aim is to make round ball shaped mince balls.
4. Cook for 10 minutes until the chicken is thoroughly cooked.
5. Add the fish sauce, salt, sugar, red chillis, aubergines, citrus leaves, basil (basically all the other ingredients) and stir it for a few seconds over the heat to warm them through.
6. Turn the heat off and serve it warm with hot rice or rice noodle.
If you have trouble method to cooking this book is a good
for direction:
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