Thai Green Curry

INGREDIENTS

  • 1 1/2 tablespoons oìl
  • 2 tbsp green curry paste Mae Ploy brand preferred
  • 8 oz chìcken breast cut ìnto bìte-sìzed pìeces
  • 1/2 cup coconut mìlk
  • 1/2 cup water
  • 4 oz bamboo shoot
  • 5 kaffìr lìme leaves lìghtly bruìsed
  • 2 red chìlìes cut ìnto thìck strìps
  • 1 tbsp fìsh sauce
  • 1 tbsp sugar or palm sugar (preferred)
  • 1/4 cup Thaì basìl leaves
    Thai Green Curry

INSTRUCTIONS

  1. Heat up a pot over medìum heat and add the oìl. Saute the green curry paste untìl aromatìc, add the chìcken and stìr to combìne well wìth the curry paste. Add the coconut mìlk and water and brìng ìt to a quìck boìl.
  2. Add the bamboo shoots, kaffìr lìme leaves, and red chìlìes. Lower the heat to sìmmer, cover the pot and let sìmmer for 10 mìnutes or untìl the curry slìghtly thìckens.
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