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【泰國餐廳風味】惹味青咖哩雞—附食譜 - STYLE-TIPS.COM
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【泰國餐廳風味】惹味青咖哩雞—附食譜

2 years ago
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春天剛到,就想著吃惹味開胃的泰國菜了,一些必食菜式又怎少得青咖哩呢。小米媽問過泰國鋪的廚師,偷一下師,勝過看食譜或是去上堂呢,嘻嘻。
我知道一般人會認為餐廳好吃的青咖哩一定很難煮,其實煮青咖哩很簡單,只要記得主要材料,就是青咖哩醬,椰奶,水,肉類,檸檬葉,魚露就可以煮到了,如果想再加配料,就是泰國茄子,泰國青豆。一看材料,是不是覺得可以試一試呢。 


材料: 2人份

1.泰式青咖哩醬—3湯匙
2. 雞脾—3隻
3. 泰式茄子---10個
4. 泰式青豆 --少許
5. 檸檬葉--6片
6. 椰漿---300- 400ml
7. 大辣椒---1條 
8. 雞湯/水—300- 400毫升
9. 油—1湯匙

調味料:
1.    魚露— 1/4湯匙
2.    椰糖/砂糖— 1茶匙

做法:
1.    雞脾洗淨斬件,茄子洗淨切半,青豆及檸檬葉洗淨,檸檬葉捏碎會易出香味。
2.    下油熱鑊,加入青咖哩醬用小火炒香,青咖哩醬炒至有香味後,分三至四次椰漿炒勻融合,目的令醬汁更香濃出味。
3.    加入雞肉及水,中火煮滾後轉小火煮約5-10分鐘等雞肉可以煮熟,再加入泰國茄子,泰國青豆,檸檬葉煮熟即可。
4.    加入調味料拌勻,試味後熄火。
5.    上碟用九層塔及辣椒裝飾即完成

提示:
1.    可以用雞,雞脾肉,雞柳,牛肉,豬肉等代替。
2.    依個人口味,可以加入薯仔,洋蔥,菇類等增加風味
3.    青咖哩醬份量可以依個人口味增減
4.    椰糖可以完成提升味道。
5.    水份及椰漿可以依個人口味,想稠些就少些水,想椰奶味濃就多些椰奶

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