archivi categoria: Incredibile Thai Food

Curry verde Kai (Curry verde con pollo)

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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.

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  • 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 sms
  • 1 tablespoon palm sugar
  • 1 ½ cups beef broth

Green Curry Paste

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

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  • 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, sms
  • 5 tablespoons peeled shallot, sliced


phat Thai (Saltati in padella spaghetti tailandesi)

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sms. 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, sms (sms) sms. sms, sms, sms, sms.

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  • 3 sms (sms) sms
  • sms, sms
  • 4 sms
  • 2 sms
  • sms
  • 1/3 sms, sms
  • 1 sms (sms), sms
  • 1 sms, sms
  • 1 sms, sms
  • 1 sms
  • 4 sms
  • 4 sms
  • 2 sms (sms)
  • 1/3 sms, sms 1 sms. sms
  • 1 sms. sms, 2 sms.


Tom Yam Kung (Zuppa di gamberi piccante)

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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.

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  • 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.) sms, 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)