Method
Stir-fry chicken thigh fillets in a pot until fragrant. Adicionar 1 xícara de leite de coco, caldo de galinha para misturar em fogo baixo. Use fogo baixo para aquecer o óleo em uma panela ou wok, e, em seguida, adicione a pasta de curry verde e refogue até perfumado. 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.) peças
• 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

Method
Fry the chopped garlic and onion until turned yellow. Adicione o frango e frite até ficar bem cozido. Acrescente o camarão, rabanete branco em conserva e soja coalhada de feijão, em seguida, adicione os ovos e corrida, Coloque em açúcar, molho de peixe, vinagre, suco de tamarindo e frite até bem misturados, 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.