Green Curry Chicken
繁體中文

Ingredients

Boneless chicken breast (thinly sliced) 1/2 lb (225g) Basic marinade (dark) 1 portion Eggplant (cubed) 1/4 lb (113g) Canned bamboo shoot slice 1/2 cup Cooking oil 1 Tbs Green curry paste 2 Tbs (50g) Coconut milk 1 can (14oz/400ml) Water 1 cup Fish sauce 1 Tbs Palm sugar (or brown sugar) 1 Tbs Red chili pepper (diagonally sliced) 1 each Thai basil leaf 1/4 cup (press tight) Lime zest 2 tsp

Instructions

1.	Marinate the chicken with the Basic Marinade (Dark) for 10 minutes.
2.	Place 1 tbs. of oil, 1/4 cup of coconut milk and green curry paste to a heated wok; stir over medium heat until combined. Add the eggplant and bamboo shoot; sauté for 1 minute.
3.	Add the remaining coconut milk, fish sauce, palm sugar and 1 cup of water; bring the mixture to a boil - stir constantly. Turn the heat down to low; cover with a plate or a piece of parchment paper so the eggplant would absorb more sauce. Please adjust the fish sauce and palm sugar for desired saltiness and sweetness.
4.	Remove the plate. Add the chicken, red chili pepper, Thai basil leaves and lime zest and mix well. Cook over medium heat until the chicken is done. Turn off the heat and plate the dish immediately.

泰式綠咖哩雞
ENGLISH

材料

雞胸肉 (切薄片) 1/2 磅 (225克) 基本醃料(濃) 1 份 茄子 (切小塊) 1/4 磅 (113克) 罐頭筍片 1/2 杯 食用油 1 大匙 綠咖哩醬 2 大匙 (50克) 椰奶 1 罐 (14盎司/400毫升) 水 1 杯 魚露 1 大匙 椰子糖 (或紅糖) 1 大匙 紅辣椒 (切斜片) 1 根 九層塔葉 1/4 杯(壓實) 碎萊姆皮 2 小匙

做法

1.	將雞肉用基本醃料醃 10 分鐘。
2.	炒菜鍋燒熱後放入1大匙油，1/4杯椰奶和綠咖哩醬用中火炒勻。加入茄子和筍片拌炒1分鐘。
3.	放進剩餘的椰奶，魚露，椰糖和1杯水煮滾，要不斷攪拌。轉小火煮到茄子達到你喜歡的軟度。煮時蓋上一個落蓋或一張烘培紙，這樣茄子才會吸收到醬汁。請自行調整魚露和糖的份量以達到你喜歡的鹹度和甜度。
4.	移開落蓋。加入雞片，紅辣椒，九層塔葉和碎萊姆皮攪拌均勻。雞肉煮熟後立即熄火裝盤。

最後更新 (Last Update): 04/27/2021
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