三餸一湯|泰式黃咖喱蘋果燴茄子 Thai Style Yellow Curry with Apple and Eggplant
食譜泰國菜蔬菜水果煮炒15分鐘以下
1. 蘋果去皮、切件,將蘋果、少許水加入至攪拌機,攪拌均勻。
2. 香茅拍扁、切段;辣椒切粒;檸檬葉切絲;九層塔取葉。
3. 青檸對切、榨汁;泰國茄子去蒂、對切;蒜頭去皮。
4. 燒熱米糠油爆香蒜頭、香茅、辣椒,加入黃咖喱醬,炒至均勻。
5. 加入雞湯、蘋果蓉,煮至滾起,加入泰國茄子,煮1分鐘。
Thai Style Yellow Curry with Apple and Eggplant
Thai style yellow curry sauce 2 tablespoons
Kaffir lime leaves 2 slices
Coconut milk 3 tablespoons
Rice bran oil 3 tablespoons
1. Peel apple and cut into pieces, then put apple, a little water into blender and mix well.
2. Slap lemongrass and cut into pieces. Dice hot pepper. Shred kaffir lime leaves. Take basil leaf.
3. Cut lime into two pieces and squeeze. Cut Thailand eggplant stem and cut into two pieces. Peel garlic.
4. Heat the rice bran oil, stir fry garlic, lemongrass and hot pepper, then put in yellow curry sauce and stir fry until mix well.
5. Put in chicken soup, minced apple and cook until boiled, then put in Thailand eggplant and cook 1 min.
6. Put in coconut milk and cook until boiled, then put in basil, fish sauce, sugar.
7. Off the heat, put in kaffir lime leaves and lime juice.
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