archivi categoria: Incredibile Thai Food

Curry verde Kai (Curry verde con pollo)

Method
Stir-fry chicken thigh fillets in a pot until fragrant. Aggiungere 1 tazza di latte di cocco, brodo di pollo a mescolare a fuoco basso. Utilizzare fuoco basso per riscaldare l'olio in una casseruola o wok, e quindi aggiungere la pasta di curry verde e soffriggere fino a fragrante. Pour cup of coconut milk and continue to stir gently until well mixed. Transfer the curry paste mixture to a chicken broth pot. Add boiled potatoes, egg plant, small round green eggplant, and leave to cooked, then add the remaining coconut milk. Adjust the seasonings as desired using the fish sauce, sugar, kaffir lime leaves, spur chillies, sweet basil leaves. Leave until boiling.

Ingredients

  • 1 lb.(450 g.) beef, cut into ½ in. x 2 in.(1cm. x 2.5 cm.) pezzi
  • 3 cups coconut milk
  • 3 tablespoons vegetable oil
  • ½ cups green curry paste
  • ½ egg plant, chunks
  • 1 potato, boiled, peeled, diced
  • ½ cup small round green eggplant
  • 4 leaves kaffir lime leaf, torn
  • 5 green-red spur chillies, iagonally sliced
  • 1 cup sweet basil leaf
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 1 ½ cups beef broth

Green Curry Paste

Method

Grind all the ingredients until finely blended using a mortar or blender.

Ingredients

  • ½ cup green hot chilli clipped
  • ½ cup green spur chilli, clipped
  • 2 tablespoons galangal root, sliced across finely
  • 4 tablespoons lemon grass, sliced across finely
  • 1 tablespoon kaffir lime rind, sliced finely
  • 2 tablespoons coriander seed, roasted
  • 1 tablespoon cumin, roasted, ground
  • ½ tablespoon pepper
  • 1 tablespoon shrimp paste
  • 2 teaspoons salt
  • 4 tablespoons peeled garlic, chopped
  • 5 tablespoons peeled shallot, sliced


phat Thai (Saltati in padella spaghetti tailandesi)

Method
Fry the chopped garlic and onion until turned yellow. Aggiungere il pollo e friggere fino a ben cotto. Aggiungere i gamberi, decapato ravanello bianco e farina di fave di soia, quindi aggiungere le uova e scramble, Mettere in zucchero, salsa di pesce, aceto, succo di tamarindo e saltare in padella fino a quando mescolato bene, then add the spring onion and half a cup of bean sprouts (the rest is for garnishing) and stir-fry until cooked. Garnish with ground roasted peanuts, ground dry red chili, bean sprouts, a lime wedge and the remainder of the spring onion.

Ingredients

  • 3 cups narrow rice noodles (Sen Lek) soaked in warm water till flexible
  • Cup sliced chicken meat, small trips
  • 4 shrimps
  • 2 eggs
  • ½ cup cooking oil
  • 1/3 cup soya bean curd, cut into small silvers
  • 1 tablespoon pickled white radish (Chai-Po), chopped
  • 1 teaspoon garlic, chopped
  • 1 teaspoon shallots or onion, chopped
  • 1 teaspoon ground dry red chili or paprika
  • 4 tablespoons sugar
  • 4 tablespoons fish sauce
  • 2 tablespoons tamarind juice (substituted by vinegar)
  • 1/3 cup spring onions, chopped to 1 ½ in. lengths
  • 1 lime. For garnishing, 2 tablespoons ground roasted peanuts.


Tom Yam Kung (Zuppa di gamberi piccante)

Method

Use the medium heat to bring the stock to boil. Aggiungere le foglie di lime, galangal, salsa di pesce, citronella e scalogno, poi i funghi e peperoncino (se usato). Lasciate sobbollire il brodo per almeno 2 minuti o fino a fragrante. Aggiungere i gamberetti e cuocere fino a quando i gamberi, and cook until the shrimps turn pink, opaque and firm. The should be done within a minute. Set aside. Put 1-2 teaspoons of lime bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves.

Ingredients

  • 3 cups (24 fl.oz./750 ml.) water or light chicken stock
  • 8 oz. (250 g.) shrimps/prawns, shelled and deveined
  • 5 kaffir lime leaves (Bai Makrut)
  • 3 thin slices fresh or dried galangal (Kha)
  • cup fish sauce (Nam Pla)
  • 2 stalks of lemon glass/citronella (Takhrai)
    lower 1/3 portion only, cut into 1 in (2.5 cm.) lengths, coarsely pounded
  • 2 shallots, coarsely pounded
  • (optional) 5 hot green Thai chilli peppers (Phrik Khi Nu)
  • 1/2 cup sliced straw mushrooms
  • 1/4 cup (2 fl.oz./60 ml.) lime juice
  • 1 teaspoon roasted chilli paste (Nam Phrik Pao)
  • 1 tablespoon chopped cilantro/coriander leaves (Bai Phak Chi)