泰式青咖喱虾Thai Green Curry Shrimp
- Prep Time40 Mins
- Cook Time30 Mins
- Type
- View
青咖喱加了芫茜和青柠皮等材料，颜色带青，味道较鲜美清爽，配于鸡肉或鱼海产类最合适不过。在咖喱酱里加入椰浆不但可缓和香料的刺激，亦使酱汁更香浓，充分突出东南亚咖喱的特色。
Ingredients
材料
Ingredients
青咖喱材料（全部打成蓉）
Green Curry Paste (blended into a paste)
Directions
青柠榨汁，青咖喱材料全部打成蓉，青柠皮削碎加入一起打蓉备用， 圆茄预先烫熟备用。Juice the lime and blend all the green curry paste ingredients into a paste. Add the lime zest to the paste. Pre-cook the round eggplants.
200克的椰浆加入60克的青咖喱酱搅拌均匀，太浓稠的话加入少许油，开小火，慢炒出香味，加入适量的鸡汤。In a pot, mix 200g coconut milk with 60g green curry paste, and stir well. If it's too thick, add a little oil. Cook over low heat to bring out the aroma, then add the chicken stock gradually.
滚了就加入圆茄、小番茄、椰糖、盐和鱼露，最后才加入虾，虾煮熟就可以了。 When it's boiling, add the round eggplants, cherry tomatoes, Gula Melaka, salt, and fish sauce. Finally, add the shrimp and cook until done.
出锅前加入切片的青柠和辣椒，搅拌一下就可以出锅了。Just before serving, add sliced lime and chili peppers, give it a quick stir, and it's ready to serve.
