How to make delicious Thai curry rice?

Thai curry rice has a unique taste, which is conducive to improving appetite and is deeply loved by people. How to make Thai curry rice delicious? The following is the recipe of Thai curry rice. Please refer to.

Processing method of Thai curry rice ingredients

Cut into minced onions, diced carrots, diced potatoes, minced garlic, chicken or beef, and cut pork into small pieces.

How to cook Thai curry rice is the most nutritious?

Method 1: Dice the onion, dice the carrot, dice the potato, cut the brisket into small pieces, and blanch for later use. Boil the water, put the potatoes first, and watch the firepower. Add carrots and cook over medium heat. Take the oil pan, add the oil and stir-fry the onion. Add the soaked brisket. Pour beef and onion into cooked carrots and potatoes. Add red curry sauce. Add a proper amount of coconut milk to reduce the spicy taste and enhance the flavor of curry. Before cooking, add some fish sauce, turn off the heat and put it on a plate.

Practice 2: steam rice and soak mushrooms one hour in advance. Get ready: carrots, potatoes, tomatoes, mushrooms (soaked and finally cut) are diced, and millet peppers and garlic are chopped (added according to personal taste). Put the oil in. When the oil is hot, add the millet pepper and garlic and stir-fry until fragrant. Then add carrots, tomatoes and potatoes and stir fry over medium heat. Cut the mushrooms and pour them in. Continue to stir well. Spread the dish, add half a packet of red curry, stir-fry with oil, and then stir-fry with the dish. Add three times the boiling water of vegetables, stir, cover the pot and simmer for 5 minutes (keep stirring, or curry will paste the pot). Boil until the soup has not eaten, add half a spoonful of salt, pour in milk (it must be stirred quickly, and the soup will thicken easily after pouring in milk), boil it, and then pour it on the rice.

Exercise 3. Wash the chicken legs, boneless and cut into small pieces, and marinate them with a little yellow wine for later use. If you are lazy to boneless, chop it up to make it easy to taste. Onions, carrots and potatoes are cut into pieces for later use. A whole apple is rubbed into apple puree with tools. Put the butter in the oil pan, oil the carrot until the surface is golden, and take it out for later use. Carotene is fat-soluble. Oil potatoes and carrots until the surface is golden, and take them out for later use. Oil the chicken, too. It won't take long for the chicken to get old, and then pick it up when the skin is slightly golden. Leave a little base oil in the pan and start frying onions. Purple onions are the first choice. After the fragrance comes out, you can add curry blocks and simmer the curry blocks to melt. Don't fry onions separately. Stir-fry the curry pieces, add the apple puree, stir-fry until the water is less and almost dry, and turn off the heat. Change the pot, pour all the ingredients into the soup pot and pour the milk into the ingredients. If you like the taste that is not very milky, add milk and water at a ratio of 2: 1. Add a little butter and stir well. Add salt or honey to taste according to personal taste, and cook for 15 minutes until the potatoes will be starchy and the soup will be thick.

How to cook Thai curry rice? Nutrition will be lost.

Milk is used instead of coconut milk because there is no coconut milk at home. It should be better to season with coconut milk and fish sauce if possible. If you have green peppers and onions, please add them. Beef is better. Adding coconut milk can appropriately reduce the spicy taste and enhance the flavor of curry. Fish sauce is a very important seasoning in some Thai dishes. Adding fish sauce makes the whole curry rice more Thai.

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