The recipe and ingredients.
* 400 grams chicken (cut into pieces).
* 2.5 tbsp curry paste.
* 2 cups coconut milk.
* 2 tablespoons fish sauce.
Salt 1/4 tsp.
* 3 seeds, red chilli (sliced long).
* Basil leaves 1/2 cup.
* Kaffir lime leaves 1/4 cup (shredded).
* 1.5 teaspoons of sugar.
* 1 can asparagus (cut into pieces).
How to do step by step.
1. Add coconut milk (1 cup) into a pot and bring to a boil over medium heat. Add curry paste to. Stir until the spices and coconut milk together. And wait till the month.
2. To chicken stir until chicken is cooked.
3. The remaining coconut milk (1 cup) and the asparagus into the pot, season with fish sauce, sugar, salt, and stir all ingredients together. Wait until it boils again.
4. Add kaffir lime leaves and basil leaves into. People around the fire then. Spoon soup bowl. Garnish with basil leaves and serve immediately with steamed rice.
+ Curry paste, curry paste.
+ Curry paste ingredients:.
• 1 tablespoon coriander seeds roasted.
• 1 teaspoon ground cumin.
• 5 seed, pepper seed.
• The dried granules. Carved out the seeds in water to soften the 5 seed.
• 1 teaspoon salt.
• the ability to cut a teaspoon.
• 1 tablespoon lemon grass alley.
• Finishing the lime slices 1 tsp.
• coriander root, chopped 2 tsp.
• 10 cloves of garlic.
• red onions, five heads.
• 1 teaspoon shrimp paste.
How to make curry paste +:.
1. Pounded coriander seeds, cumin and pepper in a bowl thoroughly.
2. Pound dried salt together thoroughly with the galangal, lemon grass, kaffir lime skin and pound the coriander root, shallots, pounded fine, put it to the harness. Add spices and pounded it off. Pound them up.
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