Green curry with beef

Green curry with beef
Green curry is a mixture of coconut milk with the right amount of pepper. And it's sweet taste of coconut milk. Mixed with a spicy chilli. And garnish with the green of the herbs. Whether you prefer the meat kind. When brought together in "Green Curry", then. You will have a delicious meal. And healthy for you.

Garnish

• A 1 kg lean beef.


• Red chili, sliced ​​3 tablets ricochet


• 3 cups fresh coconut milk


• 5-6 baby eggplants


• 1 cup eggplant


• 1 handful basil leaves


• Salt 1 / 2 tsp


• 2 tablespoons fish sauce


• A little sugar.

Garnish paste

• 15-20 green chillies


• 4-5 shallots


• 7-8 cloves Thaigarlic


• Pin 5 glasses


• A more early grass alley


• 2 tablespoons lime skin


• 5-6 kaffir lime leaves chopped


• Shrimp paste 1 tsp

Blend all garnish mix togetter

How to do it

1. Pound the spices until it. Garlic, galangal, lemon grass, the surface of the lens 3 kaffir lime leaves and lime salt 1 / 2 teaspoon finely pounded together before. Then add paprika to the pound. Add shallots and shrimp paste, insert, followed by a final post.


2. Wash the meat thoroughly. Cut into pieces. Approximately two inches. (If the piece is too small. The muscle contraction to a boil. Is not it), cut eggplants into four hemispheres. Soaked in brine, tomato and black.


3. There was a milk carton in the third box down to the pot, add 1 cup water to boil the middle. Put the sliced ​​meat. 3-4 kaffir lime leaves and boil it until the water boiled down to one-half period. Water is added to the original level. Then simmer until Enืgaepืeai at it.


4. Add the remaining coconut milk into a pan set over medium heat for about half a pound of beef, peppers and onions and combine them into a blister and then add the remaining coconut milk and stir to break it out of the box.


5. The land had already been decomposed. Put the meat in water and then let it boil for a few moments. Season with salt and fish sauce and sugar to taste like.


6. Eggplants into it. Cooked patty. Then add eggplant. Blue and red pepper into the assembly. I then turn off the lights all over it.


7. Add basil to it. People all over again, they scoop it into bowls and serve.

* Use dark skin. I have to scrape out the pulp white, not the soup bitter cause I *.

Tamarind leaves boiled with chicken

Tamarind leaves boiled with chicken

When the rainy season arrives in Thailand. All the more abundant vegetation and trees. The leaves are bright green light. Almost all plant species. Can be used as food. For example, in a mild tamarind, red, green algae. We will harvest the delicious food cooked. Good taste of the beach.And how to cook delicious, it is not reasonable. It also has medicinal benefits of good health, now let's see how to do it.

Garnih

• 
  
  1 chicken, cut into small pieces.


• 
  
  15 grains of red pepper (more or less at times).


• 
  
  10 small shallots.


• 
  
  2 cloves of garlic.


• 
  
  Pin 5 glasses.


• 
  
  1 Lemon grass rough.


• 
  
  5 Kaffir lime leaves, torn roughly.


• 
  
  The tamarind leaves is a handful.


• 
  
  Tamarind juice 1 / 2 cup.


• 
  
  2 tablespoons fish sauce.


• 
  
  A little seasoning.


• 
  
  2 onions, cut into the rough.


• 
  
  Coarsely chopped cilantro 1 above.

How to do it

1. Set the pan on medium to low value. Add shallots, garlic, red chilli, galangal, lemongrass and kaffir lime leaves to scorch the ground. Then get pounded roughly and set aside.


2. Set the pot on medium heat. Put about 3 cups water or chicken flooded up to about 1 inch and put on a pound for it. Allow the chicken to boiling then reduce heat slightly.


3. Boil, simmer indefinitely. Water to nearly half of the period. Season with fish sauce and tamarind juice and seasoning.
   4. When you taste it. Add tamarind leaves are down. Then turn off the power immediately.
   5. Remove from heat and sprinkle with chives, coriander, served on a hot cup of it.

* If you are not satisfied sour. Squeeze lemon juice into it to me.

Enjoy Cooking

Mr.Ken