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Bahan-bahan
Thai Green Curry Paste
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Green Chili, blended 30.0 g
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Green Chili Padi, blended 20.0 g
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Galangal, skin off and blended 40.0 g
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Garlic, skin off and blended 40.0 g
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Shallots, skin off and blended 20.0 g
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Minyak Masak 75.0 ml
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Serbuk Lada Putih 4.0 g
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Coconut Sugar 35.0 g
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NoChicken Chunks 400.0 g
Thai Green Curry Chicken
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Minyak Masak 20.0 ml
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Onions, peeled and diced 50.0 g
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Serai 10.0 g
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Cili Padi, dihiris 2.0 g
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Lime Leaf, stem off 4.0 g
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Air 150.0 ml
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Santan 150.0 ml
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NoChicken Chunks 100.0 g
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Eggplants, cubed and deep fried 100.0 g
Plating and Garnish
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Pasta, blanched 400.0 g
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Green Curry Sauce 500.0 g
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Daun Selasih 10.0 g
Penyediaan
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Thai Green Curry Paste
- Heat up the cooking oil and sweat green chilli, green chilli padi, galangal, garlic, shallots, and coconut sugar in a pot till fragrant.
- Fold in white pepper powder, Knorr Vegetarian Seasoning Powder and mix well.
- Add in The Vegetarian Butcher NoChicken Chunks and marinate for at least 30mins.
- Heat up the cooking oil and sweat green chilli, green chilli padi, galangal, garlic, shallots, and coconut sugar in a pot till fragrant.
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Thai Green Curry Chicken
- Heat up another pot with oil. Stir fry onion and lemongrass till fragrant.
- Add in lime leaf and Thai green curry chicken into the same pot and stir fry till fragrant.
- Mix in water and coconut milk and bring to a boil.
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Plating and Garnish
- Heat up green curry in a pan.
- Add in the pasta, eggplants and simmer for 2 mins.
- Plate and garnish with Thai basil leaves. Ready to serve.
