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Receta Kaeng Keo Wan Gung (Green Prawn Curry)
by Global Cookbook

Kaeng Keo Wan Gung (Green Prawn Curry)
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Ingredientes

  • 2 Tbsp. Shallots, chop fine
  • 2 Tbsp. Coriander leaves, chop fine
  • 1 Tbsp. Lemon grass, chop fine
  • 1 Tbsp. Curry pwdr (Thai green)
  • 1/2 Tbsp. Garlic, chop fine
  • 1/2 Tbsp. Ginger, chop fine
  • 1/2 Tbsp. Galangal, chop fine
  • 1/2 tsp Chili paste
  • 1 lb Prawns, peeled and de-veined
  • 1 c. Coconut lowfat milk
  • 1 Tbsp. Lime leaves, shred
  • 1 Tbsp. Fish sauce
  • 2 c. Thai eggplant
  • 1/2 c. Thai basil, shred

Direcciones

  1. Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be
  2. Blend or possibly process shallots, coriander leaves, lemon grass, curry pwdr, garlic, ginger, galangal and chili paste. Add in a little of the coconut lowfat milk and continue to blend till a smooth paste is formed. Heat wok. Add in paste and stir fry 1 minute till aromatic. Add in coconut lowfat milk, lime leaves and fish sauce, bring to a boil. Add in eggplant and simmer 10 min till tender. Add in prawns and cook 2 min till hard. Add in thai basil, stir to mix and serve over rice.
  3. Yield - 4 c.