Thai curry

Recipe Recommendations

• Green pepper of 10
• garlic head of 6
• red onion of 3
• Jiang
• citronella of 2
• lime leaves of 2
• salad oil
• black pepper seeds Half teaspoon
• coriander seeds 1 tablespoon
• fennel seeds 1 teaspoon
• salt 1 teaspoon
• coriander a
• chicken 300 grams
• eggplant appropriate amount
• beans appropriate amount
• coconut milk 200 ml
• fish sauce
• sugar 1 teaspoon

• curry
• cook
• half an hour
• ordinary

Steps for Thai curry

1

Prepare all the materials for green curry sauce, peppers to seed, fragrances only for the stem

2

Scrap the chili, cilantro, ginger, garlic, red onion head. Scratch the lemon leaves and the fragrance. Put it in the mixer, plus one to two spoons of salad oil, a spoon of salt, and a spoon of salt. Status

3

Black peppers, seed seeds and ointment seeds are in the pot, and a minute of fire warms the scent

4

Put the spices in the larvae and grind them to powder

5

Put the polished spices in two, evenly mixed with a mixer, made into green curry sauce, which can be stored in the fridge for about a week

6

Get the soup ready, chicken chops, coconut milk evenly

7

Add a spoonful of salad oil to the frying pan, heat up the fire, fried eggplants and bean bean horns, and add a proper amount of salt to it

8

Add a large spoon of salad oil, turn it on fire, add three to four spoons of curry sauce, and make it smell good

9

It pours 200 ml of coconut milk and 100 ml of water, heating up to boiling

10

Add eggplant bean horns, sugar and fish truffles, two minutes of kettle stew to soften eggplant bean horns

11

And then you put it in the chicken, and two to three minutes later you add salt to the sauce, and you're gonna pop out and you're gonna put on a fragrance leaf

Recipe Categories

• hot dishes
• foreign food
• Thai food