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FRUITS PEAK

Delicious Thai fruits are in peak season in this month. Don't miss the best chance to taste them.

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THAI FOOD PRODUCTS
  CURRY    
     
CURRY DESSERT NOODLE FRY SOUP STEAM GRILL
 
 
DRY CHICKEN CURRY
PHANAENG GAI


Dried red curry of blending hot and spicy flavours, being a nice mate of rice.
 
     
 
INGREDIENTS
 
RATIO
 COCK CORIANDER SEEDS, GROUNDED
  1 TBS.
CUMIN SEEDS, GROUND.
  2 1/2 TSP.
 COCK MUSSAMAN CURRY PASTE
  3 TBS.
COCK COCONUT CREAM
  1/2 CUP
CHICKEN, CUT INTO THIN STRPS.
  450 G.
 COCK COCONUT MILK (THIN)
  1 1/2 CUPS
PEANUTS (ROASTED)
  1/2 CUP
 COCK FISH SAUCE
  1 1/2 -2 TBSPS.
 COCK PALM SUGAR
  3 TBS.
 KAFFIR LIME LEAVES (HALF)
  6
COCK RED CHILLIES
  2
 
     
 
PREPARATION
1. Mix the ground coriander and cumin with the mussaman curry paste.

2. Heat coconut cream until some of the oil surfaces, then add the curry paste and slowly bring to the boil, stirring constantly.

3. Put in chicken strips and cook for 5 minutes, add remaing coconut milk and the rest of ingredients except for the kaffir lime leaves and chilli. Stir well and simmer until the meat is tender, and the oil has come out of the coconut milk.

4. Add the kaffir lime leaves and chilli. Remove from the heat and serve with white rice.

 

 

 
 

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