放完假返工真係好辛苦呀, 又唔願起身, 返到公司又無乜人(好多人請埋哩個星期), 成朝我都無咩mood做野, 哈哈 
放假大家搞啲咩嚟呀, 有無去掃平貨先? 我就無啦, boxing day 好多人, 我都係行吓趁下熱鬧, 無買到野呀, 至於party, 當然有搞啦, 好多野食呀, 我今日個lunch 都係party 淨嘅, 哈哈
今日出哩個餸, 凍天凍凍地食就最好啦, 咖啡食完辣辣地, 
個人感覺都暖啲呀
唔洗驚辣呀, 我同大家講過好多次, 怕辣就加啲奶就可以中和個辣味, 我太太食完都問, 點解同出街食個啲辣度咁唔同嘅, 只有少少辣咋, 哈哈
泰國茄子第一次食, 覺得都唔錯喎, 
不過要煮熟啲先好呀, 唔係會有少少苦呀
至於個椰汁, 
用金不換同檸檬葉處理過, 當然香濃好多啦, 不過記得椰汁係啲唔耐煮嘅材料, 煮得耐就會無晒香味, 所以一滾就熄火, 焗佢10-15分鐘就得啦
多汁好味又唔辣, 
包你多多飯都唔夠食呀, 記得要煲多啲飯啦
(密碼 password: tonytsang)
tonytsang and kareny recipy
烹調時間: 45分鐘左右 份量: 4人
材料 Ingredients 紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
1- 無骨雞脾肉磅左右, 切件 (1 lbs of boneless chicken leg, cut into pieces)
tonytsang and kareny recipy
2- 泰國茄子10粒, 切半 (10 thai eggplant, cut into half pieces)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去衣, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 金不換葉5塊 (5 pieces of thai basil leaves)
汁料 Sauce份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 金不換葉10塊 (10 pieces of thai basil leaves)
tonytsang and kareny recipy
2- 泰國綠咖哩膏1湯匙 (1 tbsp prepared green curry paste)
tonytsang and kareny recipy
3- 椰汁500ml (500 ml unsweetened coconut milk)
tonytsang and kareny recipy
4- 檸檬葉10塊 (10 pieces of lemon leaves)
tonytsang and kareny recipy
5- 奶半杯, 非必要 (half cup of milk, optional)
做法 Steps
tonytsang and kareny recipy
1- 先將雞肉用少許魚露, 糖, 醃15分鐘, 再加生粉, 水, 油兜勻, 快火落油(約1湯匙)起鑊, 將雞肉炒熟盛起備用(圖1), 椰汁和檸檬葉和金不換葉用大火煮滾, 熄火焗10分鐘, 隔渣備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 加入綠咖哩炒香, 再加洋蔥和1/2茶匙鹽炒至軟身 (圖2), 加入椰汁, 茄子和雞肉兜勻(圖3), 汁料煮滾轉中火蓋頂焗4分鐘, 熄火加入金不換葉兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Marinade the chicken with some fish sauce, sugar for 15 minutes. Mix it with corn starch, water and oil. Heat the pan with 1 tbsp of oil over high heat. Stir-fry the chicken until done (fig.1). Dish it up and put it aside. Boil the coconut with the basil and lemon leaves over high heat. Once it is boiled, turn the heat off and simmer it for 10 minutes with closed lid. Drain it and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir-fry the green curry until fragrant. Stir in the onion and 1/2 tsp of salt until soft (fig.2). Stir in the chicken, eggplants and the coconut mixture, and mix it well (fig.3). Once the sauce mix is boil, turn the heat to medium. Simmer it for 4 minutes with closed lid. Turn off the heat and stir in the basil (fig.4). Dish it up and serve it in hot.
貼士 Tips1- 綠咖哩膏中有香料, 要炒過才會變香
tonytsang and kareny recipy
2- 加奶有左減低辣度, 怕辣的不況加多一點
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Green curry paste contains some spices. Stir fry it to make it fragrant.
tonytsang and kareny recipy
2- Add milk can reduce the level of spicy.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
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