[Thai Green Curry] with self-made green curry sauce recipe-Chinese Food-best chinese food recipes-cooking food

[Thai Green Curry] with self-made green curry sauce

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It's getting warmer. The crazy orange trees planted the year before last are more prosperous than last year. I didn't stop growing because I hid in my house for a winter. Last year, citronella was still alive. I always wanted to make a green curry. The curry sauce is delicious.

Cooking ingredients

chicken (either thick or breast) (cut):45050g

coconut milk (better frozen than canned):1 1 / 2 cup

orange leaves (to the middle of the pole. Cut):23

Thai style eggplant slices:67

bamboo shoots (can be processed in the supermarket):1 cup

mushrooms are not available:1 cup

cowpea:1 cup

zucchini (replace with any vegetable you like:1 cup

nine story tower:1 cup

seasoning -:8

coriander powder:1 teaspoon

cumin powder:1 teaspoon

black / white pepper powder:1 / 2 teaspoon

fish sauce (salt can be used for those who don't like fish sauce:1 tablespoon or appropriate amount

lemon / lime juice:2 tablespoons

no brown sugar / coconut sugar:1 teaspoon

green curry sauce material - (amount of curry made twice:8

citronella (remove the old skin. Use the white part at the end):2

replaced by galangal or ginger:about 1 inch

nine story tower:1 / 2 cup is about a handful

orange leaves (to the middle of the stick):45

caraway root (if not, it can be replaced by caraway stick):67

shallot:45

garlic cloves:78

Chaotianjiao (best mix of red and green. Half if not spicy):67

belachan:1 teaspoon

water:1 / 4 Cup

cooking oil:2 tablespoons

Cooking Steps

Step1:Cut all the ingredients in the green curry sauce into small piece

Step2:Then use the food processor to stir it into a paste. The first time I did it, the mixing ground was thick. Later, I used the wall breaker to stir it very fine. It can be both thick and thin

Step3:Take out the rod in the middle of the orange leaves. Cut the leaves into shreds for use. Marinate the chicken slices with a little salt and pepper for 10 minutes.

Step4:Add 23 tablespoons of cooking oil to the pan. Stir fry coriander, cumin and pepper for 20 second

Step5:Add 45 tablespoons of green curry sauce. Stir fry until the flavor comes out. Add the chicken pieces. Stir fry until the chicken pieces change color.

Step6:Add 1 cup of coconut paste. After boiling, add in your favorite vegetables and stir wel

Step7:Cover and simmer for 35 minutes until the vegetables are ripe. Add the minced orange leaves, lemon juice and fish sauce to taste. Before putting out the fire, pour another cup of coconut milk into it and mix well.