小菜
由 CookWhatHK0 次收藏
泰式紅咖喱雞以南薑和檸檬葉煮出香料水，加雞柳、薯仔、紅蘿蔔及紅咖喱醬燜煮，起鍋前拌入椰漿。
雞柳先用1茶匙鹽和胡椒粉醃10分鐘，撒少許粟粉備用。將檸檬葉和南薑加水小火煮10分鐘，令香氣滲出。
Marinate the chicken tenderloin with 1 teaspoon of salt, pepper, and a little cornstarch for 10 minutes. Combine the galangal and kaffir lime leaves with the water and simmer over low heat for 10 minutes to extract the fragrance.
等待期間切好洋蔥、紅蘿蔔、薯仔，薯仔先煎或炸一下，雞柳過油炒香，洋蔥和紅蘿蔔下鍋炒香。
While waiting, cut the onion, carrot, and potatoes. Fry or pan-fry the potatoes briefly. Lightly fry the chicken in oil until cooked. Stir-fry the onion and carrot until fragrant.
將煮好的香料水濾去檸檬葉和南薑，倒入鍋中，加入所有材料及調味料（椰漿除外）煮10分鐘，醬汁收至濃稠。
Strain the spiced water to remove the galangal and kaffir lime leaves, then pour into the pot. Add all the remaining ingredients and seasonings except the coconut milk. Simmer for 10 minutes until the sauce thickens.
起鍋前倒入椰漿煮滾即熄火，即成。
Just before serving, pour in the coconut milk, bring to a boil, and immediately turn off the heat.
