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Wednesday, 29 April 2015

简易泰式青咖哩鸡

泰式的青咖哩鸡,本人还没真正的在外头尝过,之前刚好无意间看到这简易版的食谱,就赶紧记录下来,没想到有机会能出现在我家的餐桌上。




一道青青的菜肴,采用的是以青辣椒为主,搅拌出来就成了青色酱料,烹煮后的味道还不错吃。


材料:
鸡胸肉                              2片(切块)
茄子                                  半条(可用迷你茄子)
油                                      4汤匙
水                                      150-200ml
生奶                                  半碗 (可用椰浆取代)
九层塔                              适量
鱼露                                   1汤匙
糖                                      适量
盐                                      适量




青咖哩酱料:
青辣椒                                  6条
小葱头                                  7粒
蒜头                                      4瓣
枫柑皮屑                              1粒
南姜                                      半寸
芫荽                                      1棵(根和茎)
香茅                                      1-2棵



 
做法:
1.将青咖哩酱料全部搅烂,如果太干就加些食油搅拌。
2.内锅放少许油按 “Tendons”键加热,把茄子放入锅内煎一会,取出。
3.内锅放入4汤匙的油再次加热,放入搅烂的青咖哩料炒香。
4.之后加入鸡肉块炒至干汁,加入茄子。
5.倒入水,加入鱼盐和糖,焖煮至鸡肉软。
6.最后倒入生奶和加入九层塔,盖上锅盖焖煮至酱汁浓稠后,试味即可享用。








This post is linked to the event Little Thumbs Up
 April 2015 Event : CHICKEN
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and
hosted by Diana of The Domestic Goddess Wannabe.

6 comments:

  1. 看着。。看着。。肚子都饿了。。^^

    ReplyDelete
  2. 我喜欢青咖哩,但通常吃有很多“汤”的,像这样干浓的,还没试过,一定很好吃^^

    ReplyDelete
  3. Hi Rachel,

    Seeing this dish and its ingredients, I'm sure this chicken must be really fragrant!!! Sad that I can't smell anything from my computer :p

    Zoe

    ReplyDelete

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