Thai Curry

The dish of a hot country is good in summer.
This time, I decided to cook "Thai curry".
If the seasoning arranged a little, the dish can ready within a relatively short time.
Let's start cooking!

Cut the chicken thigh into 1 cm wide.

After removing the hard tips from the shimeji mushroom, divide them into small amounts.
Cut the red paprika lengthwise.
The bamboo shoots slice into 5mm pieces.





Kaffir lime leaves and lemongrass.
Kaffir lime leaves can be purchased at any Asian store (if not fresh, check the freezer section).

Warm the "Magic Fry Pan" over low heat.
Add oil, hot bean sauce, minced ginger and minced garlic, and stir-fry 1 minute.

Add the chicken, and stir-fry over high heat.

Stir-fry until changes brown on the surface.
At this point, the chicken isn't cooked yet.

Add shimeji mushroom.

Add bamboo shoots and paprika.

Add curry powder, and stir-fry.

Add sake plus coconut milk and herbs, stirring well to mix.
Reduce heat to low.
Gently simmer a 5 minutes.

5 min later, Add nampla and sugar.
Taste-test and adjust the flavorings.

Scoop the curry into a serving bowl, or portion out onto individual plates.
Serve with Cilantro leaf.
Doesn't that look good?
ENJOY!








Taste wonderful!
Various tastes and smells mix is very delicious.
In addition, feelings were piled up drinking the beer of Thailand.

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We welcome everyone who loves cooking and eating.

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