泰式綠咖哩

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發表者:陳茵綿
來源:布布優格社團討論連結

泰式綠咖哩

第一次料理泰式綠咖哩,老實說⋯辛辣嗆苦,完全無法入口啊!熄火放涼後收冷藏,然後再來慢慢想辦法。趁週三,拐瑞珠姐來幫忙吃,哈哈!

昨夜睡前,百思不解,這泰式咖哩怎麼和瓦城、金湯匙等泰式餐廳裡品嚐到的不同?怎麼差這麼多?椰奶也放了,少了什麼呢?⋯⋯想到了,需要微調一些酸味,然後就是能緩和辛辣嗆苦的鮮奶優格。

先加了半顆檸檬汁,接著加鮮奶優格,一湯匙杓一湯勺的調和,風味愈來愈順口,最後還被瑞珠姐稱讚👍。

優格遇上風味溫和的台式咖哩,感覺不太出差異。但遇上辛辣嗆苦的泰式咖哩,就能感覺得出最難吃和極好吃的差異。

食譜紀錄如下⋯⋯

材料:
  1. 雞腿切塊約500克
  2. 洋蔥、馬鈴薯、紅蘿蔔適量
  3. 全聯Lisu泰式綠咖哩粉1包
  4. 即溶耶漿粉1包(按照說明沖泡300ml)
  5. 高糖200ml
  6. 魚露1大匙
  7. 九層塔適量
  8. 檸檬汁適量(約半顆)
  9. 糖適量
  10. 優格150-200克
做法:
  1. 鑄鐵鍋先把雞肉煎到表面酥脆,盛裝備用。
  2. 剩下的油,炒香洋蔥,再加入馬鈴薯和紅蘿蔔拌炒2分鐘,加入雞肉再拌炒1分。
  3. 倒入椰奶和高湯,倒入泰式咖哩粉,邊倒邊攪拌,煮至沸騰,轉文火繼續熬煮。
  4. 加入魚露、糖、檸檬調味,先調好鹹味、甜味、酸味,最後加鮮奶優格緩和辛辣,一直到嚐起來順口,加入九層塔入味後起鍋。
附註:如果加了優格後仍然感覺辣嗆,建議放涼後冷藏,聽說咖哩放隔夜後吃更美味!

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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