Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard

Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard

4.7 18 rating

Przygotowanie 10 min

Czas całkowity 1 godz. 40 min

6 portions

Składniki

Thai curry fish custard

banana leaf (20 cm x 30 cm), blanched
1
wild betel leaves (daun kadok) (opcjonalnie) shredded
10
fish fillets cut in thin slices (3 mm)
200 g
fresh prawn flesh cut in 1 cm pieces
150 g
fresh squid rings
150 g
white pepper powder
1 pinch
fresh red chillies deseeded
3
dried chillies deseeded, soaked to soften
10
shallots
150 g
garlic cloves
5
fresh galangal (lengkuas)
10 g
fresh lemongrass white part only
3 stalks
shrimp paste (belacan)
10 g
candlenuts (buah keras)
5
coconut milk
150 g
eggs
3
kaffir lime leaves shredded, plus extra for garnishing
20
ground turmeric
1 tsp
white rice flour
10 g
tapioca starch
20 g
fish sauce
15 g
sugar
10 g

Steamed clams with garlic

English cabbage shredded
50 g
clams thin-shell
800 g
lemon juice only
1
torch lily (bunga kantan), bud only
½
bird's eye chillies (chilli padi)
8
fresh red chilli
1
garlic cloves
10
coriander leaves
1 sprig
sugar
3 tbsp
fish sauce
10 - 15 g
salt
½ tsp
water
50 g

Tom ga khai (Thai coconut milk chicken)

water
450 g
fresh galangal (lengkuas) cut in slices
50 g
fresh lemongrass white part only, bruised
3 stalks
kaffir lime leaves bruised
6
bird's eye chillies (chilli padi) bruised
4 - 8
skinless chicken thigh fillets cut in cubes (2 cm)
400 g
fish sauce
30 g
sugar
10 g
coconut milk
200 g
fresh oyster mushrooms tear in bite-sized pieces
200 g
tomatoes cut in quarters
200 g
lemon juice
10 g
fresh coriander leaves only, to garnish
1 sprig
fresh red chilli cut in thin strips, , to garnish (refer to step 6)
1
kaffir lime leaves shredded, to garnish

Poziom trudności

łatwy

Wartości odżywcze na 1 portion

Białko 43 g

Kalorie 2514 kJ / 601 kcal

Tłuszcz 29 g

Błonnik 11 g

Węglowodany 49 g

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