Friday, September 2, 2016

Thai Green Chicken Curry...

Assalamualaikum wbt dan salam maghrib ...ari ni Liza try  buat green curry peberet hubby n anak2...dlm bnyk2 resepi kali ni Liza cuba yg resepi kat SINI..
Alhamdulillah sdp

Liza CnP terus resepi ni ye, rasanya semua faham kan...sng je


Bhn2 : ( 4 org)

  • 500g skinless, boneless chicken (in bite sized pieces)
  • 1 tablespoon Vegetable oil
  • 2 tablespoons Green curry paste - tgk resepi kat bawah ye
  • 1 tablespoon Palm sugar
  • 1-2 stalks Thai Lemongrass
  • 6-8 Fresh Kaffir lime leaves, torn into pieces
  • 200g Thai Eggplant - ganti kacang pjg
  • 400ml Coconut milk
  • 2 tablespoon of Thai fish sauce
  • Small handful of Thai Coriander, roughly chopped
  • Thai Basil and Thai Red Chillies (optional)
  • 2 s/b jus limau - Liza tambah

  • Cara:

    1. Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat).
    2. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
    3. Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
    4. Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
    5. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
    6. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
    7. Garnish with Thai basil and chopped Thai red chilli


  • 3  lemongrass, minced
  • 1-3 green chilies, sliced
  • 1 shallot, sliced, OR 4 Tbsp. minced purple onion
  • 4-5 cloves garlic
  • 1 thumb-size piece of galangal OR ginger, thinly sliced
  • 1/2 cup chopped fresh coriander/cilantro leaves & stems
  • 1/2 cup fresh basil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
  • 1/2 tsp. ground coriander
  • 3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
  • 1 tsp. shrimp paste
  • 2 Tbsp. lime juice
  • 1 tsp. brown sugar
  • 3-4 Tbsp. coconut milk (enough to blend ingredients together)


    Place all ingredients in a food processor, chopper, or blender.

    Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter.
    Liza tumiskan dulu dgn sedkit minyak, sejukkan dan baru simpan dlm fridge..

    1 comment:

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