200 grams of pickled asparagus.
300 g chicken, or as needed.
Galangal, chopped 2 tbsp.
Soi 2 lemon trees.
1 teaspoon shredded lime skin.
15 dried chilli seeds.
3 cloves of garlic.
Celery root, 2 roots.
2-3 shallots head.
Salt 1 / 2 tsp.
Chilli paste 1 tsp.
Pepper 1 tsp.
Ground coriander seeds 1 1 / 2 tsp.
Ground cumin 1 tsp.
1 cup coconut cream (or more).
3 cups coconut milk.
Fish sauce 1 1 / 2 tbsp.
Palm sugar.
Basil
Cayenne pepper, cut into large pellets ricochet.
Kaffir lime leaves.
If there is not much time. Curry paste can be made instead.
How to do it.
- The pickled asparagus clean water, flood water a pot of water to boil for about 20-30 minutes of boiling, scoop into colander and set aside.
- Was pounded with salt, pepper, dried thoroughly, put into the pound with chili, lemon grass, galangal thoroughly.
Add cumin, pepper, coriander seeds, roasted and pounded together thoroughly leak. Followed by surface lime, coriander root, shallots and slowly put it into action at high pounded together. When everything is fine until then. I put down to pound shrimp paste together again. And set aside earlier.
- Set the pan, add cream to it. Curry paste and stir into the onions. Allow the milk to it. Turn on medium heat. When the milk is good. I put a chicken to mix well. Add coconut milk to it.
- Put enough water in pot to boil down to the pickled asparagus. Leave the soup to the pot boiling. Season with fish sauce and palm sugar to taste and desirable.
In addition, milk may be added to taste a little bit softer.
I served the kaffir lime leaves, basil and paprika seed cases (highlighted in red), cut it down to the south. Fire accelerated to a boil.
- Turn off lights and shovel into serving bowl.
Eat hot with rice. Or the noodles.
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