星期二, 10月 09, 2012

[自創食譜] 芝香泰濃咖哩雞 (Thai red curry chicken with cheese)



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按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 15 minutes | Cook 烹調: 25 minutes | Serve 份量: 4 | Calories 熱量: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

煮咖哩通常都會加椰奶, 因為夠晒香濃好味道, 但係缺點係佢非常高卡路里, 所以我就整左哩個用雞湯代替椰汁嘅咖哩, 估唔到, 味道一樣咁好啊
 
好味主要原因係啲薯仔, 你都應該試過薯仔炆雞啦, 唔需要落好多野, 都會好好味, 哩個餸都係, 仲要加埋咖哩, 想難食都好難, 我仲要加埋芝士, 集齊香濃, 軟滑, 惹味, 鮮甜於一餸, 真係包你食過耳仔都郁呀
 
煮咖哩唔係一定要下下加椰汁先會好味既, 大家記得要試下啊, 呵呵 
.: 材料 Ingredients :.
1- 無骨雞柳400克 (Boneless Chicken fillet, 400g)
2- 洋蔥半個, 去衣切粒 (1/2 onion, peeled, diced)
3- 薯仔400克左右, 去皮切件 (Potatoes, peeled, cut into pieces, 400g)
4- 細紅蘿蔔2條, 切皮切件 (2 small red carrot, peeled, cut into pieces)
5- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
6- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
7- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
8- 泰國紅咖哩醬1湯匙 (Thai red curry paste, 1 tbsp)
9- 金不換葉10塊 (10 thai basil leaves)
10- 水牛芝士碎1/2杯 (1/2 cup of shredded mozarella cheese)
11- 粟粉水- 2湯匙粟粉+1湯匙凍水 (Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water)

.: 汁料 Sauce mixture :.
1- 雞湯2/3杯, 150毫升 (2/3 cup of chicken broth)
2- 魚露1湯匙 (fish sauce, 1 tbsp)
3- 片糖20克 (Slap raw sugar, 20g)
 
.: 做法 Directions :.  
Step 1:
 
肉用通少中式醃肉法(但將生抽老抽改為1湯匙魚露)醃15分鐘, 易潔鑊用快火落油約1/2湯匙起鑊, 將雞肉炒熟, 盛起隔油備用
Marinade the chicken with
Tony's Chinese marinade method (but replace the soy sauce by 1 tbsp of fish sauce) for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over high heat. Stir-fry the chicken until fully cooked. Drain it in a sieve over a bowl and put it aside.
 
Step 2:

洗洗淨抹乾, 用中火落1/2湯匙起鑊, 加入紅蔥頭, 蒜蓉, 泰國紅咖哩醬炒香(約1分鐘), 加入洋蔥, 薯仔, 紅蘿蔔兜勻, 炒2分鐘
Clean the pan and dry it well.  Heat the pan with 1/2 tbsp of oil over medium heat.  Add in the shallot, garlic, and red curry paste.  Stir-fry the ingredients until it is fragrant (about 1 minutes).  Add in the onion, potato, red carrot, and mix it well. 
 
Step 3:
 
加入汁料煮滾, 蓋頂炆10分鐘或至薯仔腍身
Add in the sauce mixture.  Cover and simmer for 10 minutes or until the potato is soft.
 
 
Step 4:
 
加入甜椒, 雞肉, 金不換和粟粉水攪勻至汁料杰身, 熄火再加入芝士蓋頂焗3分鐘或至芝士溶化, 上碟即可
Add in the bell pepper, cooked chicken, basil leaves and corn starch mixture.  Stir the sauce until it is thicken.  Turn off the heat and add in the cheese.  Cover and simmer for 3 minutes or until the cheese is melted.  Dish it up and serve it hot.
 
.: 小貼士 Cook's notes :.
1- 如想要芝士香脆(將我作品一樣)的話, 那就要將材料鋪上芝士, 再放入焗爐(不要關爐門), 用攝氏200度去焗至芝士溶化即可
2- 用雞湯會大大降低卡路里, 若要好香的話, 可以改用椰汁
3- 紅咖哩醬不同牌子辣味不同, 可以按照味道加減份量


1- You can also cover the dish with cheese and bake it in the oven instead of simmering it
.
2- Using chicken broth is to reduce the calories
.  You can replace it with Coconut milk to enhance the flavor of this dish
3- Adjust the portion of the red curry paste according to your preference.  

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