泰式冬瓜花肉青咖哩Green Curry with Winter Melon

  • Prep Time
    30 Mins
  • Cook Time
    1 Hour
  • Type
  • View
    781

【烹饪小贴士】花肉要烫过煮起来才不会有猪骚味。

Ingredients

材料A

Ingredients A

材料B:打烂

Ingredients B: (grounded)

材料C

Ingredients C

调味料

Seaosoning

    Directions

    Step 1

    花肉放入滚水中烫10分钟,滤干。Blanch pork belly in boiling water for 10 minutes, drain.

    Step 2

    烧热3汤匙油,爆香材料B,加材料入C,花肉和冬瓜炒香。Heat up 3 tbsp oil in wok, sauté ingredients B until fragrant, toss in ingredients C, pork belly and winter melon.

    Step 3

    加入调味料煮滚,转小火焖30-40分钟至花肉软。Add in seasoning and simmer in low heat for 30-40 minutes or until the meat is soften.

    Step 4

    加入纽扣茄和九层塔叶焖10分钟,最后倒入椰浆拌匀煮滚,即可上菜。Add in baby eggplant and basil leaves, simmer for 10 minutes and then pour in coconut milk and bring to boil again, done.

    你可能也爱看