家庭簡易版！去旅行好喜歡在當地上cooking class，學到正宗的地道菜式🙂↕️❤️🔥
這個麵是上年在清邁Four Seasons學的，湯底超級香！配上炸雞蛋麵，加湯麵食口感好正🥹這個食譜我簡化了材料步驟！令大家無需買太多調味料，同時又煮到泰國的味道🥰
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🇹🇭簡易版泰北咖喱雞麵📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
雞鎚 2隻
雞蛋麵 2-3餅
黃咖喱醬 1湯匙
紅咖喱醬 1湯匙
雞湯 300ml
椰奶 400ml
砂糖 1茶匙
魚露 半茶匙
青檸/ 乾蔥/ 酸菜/蔥 (可省略)
🔹做法🔹
- 雞蛋麵放入沸水，中火煮約3分鐘至熟後瀝乾；部份麵條盛起炸至脆身
- 下油開鍋，放入雞鎚煎至兩邊金黃，盛起；同一個鍋下咖喱醬炒香
- 倒入椰奶和雞湯，加入雞鎚，煮至沸後小火煮10分鐘，加入魚露和砂糖試味
- 放入麵條和其他配料煮熟，加入青檸汁；鋪上脆麵、乾蔥、酸菜和蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken drumsticks: 2 px
Egg noodles: 2-3 px
Yellow curry paste: 1 tbsp
Red curry paste: 1 tbsp
Chicken broth: 300ml
Coconut milk: 400ml
Sugar: 1 tsp
Fish sauce: ½ tsp
Lime/shallots/pickled vegetables/scallions (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cook egg noodles in boiling water for 3 mins, drain. Optionally, fry some until crispy.
- Heat oil in a pot and brown the chicken drumsticks on both sides, then remove. Sauté curry paste in the same pot until fragrant.
- Add coconut milk and chicken broth, return chicken to the pot, and bring to a boil. Reduce heat and simmer for 10 mins, adding fish sauce and sugar to taste.
- Mix in noodles and other ingredients, then add lime juice. Serve topped with fried noodles, shallots, pickled vegetables, and scallions.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922