Fresh Thai green curry is the way to go to this standard dish in Thailand. Green Curry can be purchased at any Asian market or international, but the recipe below for a fresh taste that makes a big difference in the quality of this court. Other ingredients can be purchased in Asian markets as well. Easy to find replacements have been added in some cases.
Thai curry is usually served as a main dish or with rice and other Accompaniments.
Thai Cuisine
Beef with green curry sauce
Beef with Thai green curry sauce - 2 large make a classic dish recipes Thai Thai
1 pound boneless beef round top, cut into thin 2-inch by 1/4-inch strips
6 tablespoons coconut cream
3 tablespoons coconut milk
3 tablespoons Thai green curry paste (recipe below)
1 / 2 cup Japanese eggplant, sliced diagonally
4 fresh red Thai chili finger-like (red serrano chilies or 8), julienned lengthwise
1 / 2 cup fresh basil, coarsely chopped
2 tablespoons> Thai fish sauce
1 1 / 2 teaspoon granulated sugar or brown sugar
Bring a large pot with water to a boil quickly. Then put all the strips of meat in the pan and cook until the surface of the foam (about 5 minutes) is covered. Drain and set aside the meat.
Heat the coconut milk in a wok over medium heat, until it covers, and begins about 1 minute. Then add the green curry paste and stir until well combined, or about 2 or 3 minutes. Add meat to wok and cook,Stir for about 4 minutes. Add the coconut milk and eggplant, cover and cook over medium heat until the eggplant is tender, stirring occasionally, about 15 minutes. Stir in red pepper, basil, fish sauce and sugar. Cook for 1 or 2 minutes, uncovered, until the basil begins to wilt. Beef with green sauce recipe for Thai curry for 4 people.
Green curry paste
This pasta is one of the points of Thai cuisine and is the basisMany Thai dishes. The Asian markets have all these ingredients.
1 teaspoon coriander seeds
1 teaspoon cumin
1 / 2 teaspoon salt
10 large garlic cloves
25 fresh green chilies from the perspective of a bird, or 6 fresh jalapenos
25 green chillies, fresh Thai or serrano chiles 10
1 half-inch cube of fresh ginger, peeled
1 teaspoon shrimp paste
1 / 2 cup chopped fresh cilantro stems
1 / 2 teaspoon lemon zest
1 stalk lemon grass,tough outer skin removed and chopped delicate parts
4 shallots, minced
1 / 2 teaspoon green pepper
Roasting (without fat), coriander and cumin into a cast iron pan over medium heat for 2 minutes, stirring. Cool and pour into a spice mill or and grind until the end.
Place all ingredients in a food processor and run the machine until you see any bit of the ingredients are, and has a meaty texture. Scrape the puree into a glass with amembers cover and refrigerate. This green curry paste keeps for about a month.
Beef with Thai green curry sauce - 2 large make a classic dish recipes Thai Thai
Friends Link : Kitchen Exhaust Fans
0 ความคิดเห็น:
Post a Comment