Titlu articol how to 1

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  • 600 g free-range chicken thighs , skin off, bone out
  • 2 long fresh red chillies
  • vegetable oil
  • 2 x 400 g tins of light coconut milk
  • 4 fresh kaffir lime leaves
  • 2 teaspoons palm sugar
  • 2-3 tablespoons fish sauce
  • 10 baby Thai aubergines
  • 1 bunch of fresh Thai sweet basil , (30g)
Mod de preparare
  1. For the paste, toast the cumin and coriander seeds in a dry frying pan over a medium heat until golden and smelling fantastic, then pound to a powder in a pestle and mortar, and tip into a small bowl.
  2. Trim and roughly chop all the chillies (deseed if you like), peel and chop the galangal, garlic and shallot, and roughly chop the lemongrass (use the thicker, lower part only), then place in a pestle and mortar with a good pinch of sea salt.
  3. Finely grate in the kaffir lime zest, then add most of the coriander (stalks and all), and pound to a paste (or whiz everything together in a food processor).
  4. Muddle in the shrimp paste, ground cumin and coriander, and white pepper.
  5. Slice the chicken into 2cm strips. Deseed the red chilli peppers, finely slice at an angle and place in ice-cold water, ready for serving.