ID: 82be0966...
This is a classic and famous Thai curry, known for its spicy, creamy, and aromatic flavor. Made with chicken and bamboo shoots, it's beautifully fragrant with kaffir lime leaves and Thai basil, traditionally served over jasmine rice for a comforting and authentic meal.
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Reduce 3/4 cup of coconut milk until the oil separates, then sauté the green curry paste until fragrant. → Add chicken and stir to coat, then pour in the remaining coconut milk and chicken stock. → Season with palm sugar, fish sauce, and kaffir lime leaves, then simmer for 10-15 minutes until the chicken is tender. → Add bamboo shoots, bring to a boil, then turn off the heat and stir in spur chilies and Thai basil. → Serve immediately with hot jasmine rice.
Reduce 3/4 cup of coconut milk until the oil separates, then sauté the green curry paste until fragrant. → Add chicken and stir to coat, then pour in the remaining coconut milk and chicken stock. → Season with palm sugar, fish sauce, and kaffir lime leaves, then simmer for 10-15 minutes until the chicken is tender. → Add bamboo shoots, bring to a boil, then turn off the heat and stir in spur chilies and Thai basil. → Serve immediately with hot jasmine rice.
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The name 'Gaeng Keow Waan' translates to 'Sweet Green Curry', but the dish is not overly sweet.
Using chicken thighs is recommended as they become more tender and flavorful after simmering compared to chicken breast.
If your coconut milk doesn't separate its oil during the reduction process (due to stabilizers in some canned products), don't worry. Just reduce it until it's thick and proceed with the recipe.
For a less spicy curry, use less green curry paste. To maintain a vibrant green color, you can blend a few Thai basil leaves with a little coconut milk and add it to the curry, as shown at 05:37.
When seasoning, the curry should taste quite strong and slightly saltier than you'd prefer on its own. This is because it's meant to be eaten with plain jasmine rice, which will balance the flavors.
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