泰式绿咖喱鸡 / Thai Green Curry Chicken

曾经跟一位清迈泰国人上了一课正宗泰国菜，回来后却很少练习，只因泰国餐馆在这到处可见，就懒得自己去磨辣椒酱咯，呵呵！

 今天刚好有买到傣族鲜磨的绿咖喱酱，就买齐其它材料，来煮绿咖喱鸡吧！新鲜咖喱的香味和罐装咖喱酱煮出来的效果还是有差别的。

材料 ： Ingredients 

60 g 绿咖喱酱  Green curry paste 

1 tbsp 油   Oil 

400 g 椰浆  Coconut milk 

500 g 鸡块  Chicken pieces

200 g 茄子，切块Brinjals,cut into pieces

4 pcs 柠檬叶，切细 Kaffir lime leaves,finely chopped 

2 大根 九层塔叶  2 stalks Sweet basil leaves

调味：  Seasoniing

15 g 椰糖  Palm sugar

11/2 tbsp 鱼露  Fish sauce 

做法： Method

1.取一锅加入一大匙油、三大匙浓椰漿（椰浆搁在冰箱一会儿就会油水分离，此时浓椰浆就会浮在上面）和绿咖喱酱，用中小火炒香。

Fry curry paste with a tbsp of oil and 3 tbsp of coconut cream till fragrant .

(The coconut cream will be separated from the water when placed in the fridge for a while )

2. 加入鸡块和咖喱酱炒匀，再加入剩余的椰浆、茄子和调味料，烧开后转小火煮大约15分钟或至鸡块熟透。

Add in the chicken pieces and stir to mix well with the paste , then add in the remaining coconut milk , brinjals and seasoning and bring to a boil .Turn down the heat and simmer for about 15 minutes or until the chickens are cooked .

3. 试好味后，投入柠檬叶和 九层塔叶拌匀即可出锅上桌。

Add the lime leaves and sweet basil and remove from heat .