هذا المذاق السهل على التايلاندي الذي يحوي نكهة كبيرة من أربعة مكونات أساسية: معجون الكاري وحليب جوز الهند وفلفل الجرس الأصفر وشوك بوك. انها محفوفة بالقلوب حتى على الأرز البني قصير الحبوب أو الشعرية الآسيوية.
This Thai flavor is easy to make and contains a great taste of four basic ingredients: curry paste, coconut milk, yellow bell pepper, and pak choi. It is delicious even on short-grain brown rice or Asian noodles. Martha Stewart Living, May 2016. The recipe takes 40 minutes in total, with 30 minutes of preparation and 4 servings. The ingredients include 2 tablespoons of extra virgin coconut oil or vegetable oil, 1 small onion, diced, 2 cloves of minced garlic, 1-inch piece of fresh ginger, peeled and thinly sliced, coarse salt, 2 tablespoons of Thai green curry paste, 1 can (14 ounces) unsweetened coconut milk, 1 small yellow pepper, seeded and cut into 1-inch pieces, 2 baby pak choi, trimmed and sliced into 1-inch pieces, 2 frozen salmon fillets (each 6 ounces and 1 inch thick), thawed, skin removed, lime wedges, for serving. The directions are as follows: Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring, until softened, about 6 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk and 1/2 cup of water. Bring to a simmer and cover. Cook for 10 minutes. Add the hot pepper and cover. Cook for 2 more minutes until the vegetables are tender. Add the pak choi and cover. Cook for 2 more minutes until the vegetables are tender. Add the salmon to the curry. Remove the pot from the heat and cover. Let stand until the salmon is cooked through, about 3 minutes. Flake the salmon gently into large pieces. Serve with lime wedges.
26.04.2023 @ 21:34
This Thai flavor is easy to make and contains a great taste of four basic ingredients: curry paste, coconut milk, yellow bell pepper, and pak choi. It is delicious even on short-grain brown rice or Asian noodles. Martha Stewart Living, May 2016. The recipe takes 40 minutes in total, with 30 minutes of preparation and 4 servings. The ingredients include 2 tablespoons of extra virgin coconut oil or vegetable oil, 1 small onion, diced, 2 cloves of minced garlic, 1-inch piece of fresh ginger, peeled and thinly sliced, coarse salt, 2 tablespoons of Thai green curry paste, 1 can (14 ounces) unsweetened coconut milk, 1 small yellow pepper, seeded and cut into 1-inch pieces, 2 baby pak choi, trimmed and sliced into 1-inch pieces, 2 frozen salmon fillets (each 6 ounces and 1 inch thick), thawed, skin removed, lime wedges, for serving. The directions are as follows: Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring, until softened, about 6 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk and 1/2 cup of water. Bring to a simmer and cover. Cook for 10 minutes. Add the hot pepper and cover. Cook for 2 more minutes until the vegetables are tender. Add the pak choi and cover. Cook for 2 more minutes until the vegetables are tender. Add the salmon to the curry. Remove the pot from the heat and cover. Let stand until the salmon is cooked through, about 3 minutes. Flake the salmon gently into large pieces. Serve with lime wedges.