星期天在家請客時,因為有客人只吃素,所以做了一大鍋咖哩雜菜。雖然大家很捧場的吃了大半,可是剩下來的也夠我們吃兩三天。無肉不歡的Mr.J定不願意一連三天吃素,剩下的又不想浪費掉,於是想到其實要上班的夫妻也可以像我一樣,週未做一大鍋咖哩雜菜,然後每天拿一點出來加不同肉類再煮成新菜式,方便又快捷。
我煮咖哩最常用的是Roi Thai盒裝咖哩汁,味道很香很濃,加上椰漿後煮出來真的很像在泰國吃的。而且選擇很多,有青咖哩、紅咖哩、Massaman等等,辣度適中,是很不錯的現成咖哩汁。
若預計咖哩煮出來後會分幾天吃的話,有幾點是要注意的。第一最好是先煮一鍋素的,再每晚分一點出來和肉類一起煮,那麼吃的時候會新鮮很多,不會有舊餸的感覺。第二是選擇蔬菜時要小心,避免加入會出水或易變色的蔬菜。第三是每次只翻熱那天準備吃的,亦不要把再剩餘的混入原來的咖哩裡。
Thai Coconut Curried Vegetables
- 1 box Roi Thai curry
- 1 tablespoon olive oil
- 3 cloves garlic, , minced
- 1 onion, chopped
- 2 potatoes, chopped
- 1/2 cauliflower, chopped
- 1 cup green beans
- 1 carrot, sliced
- 1/2 celery hearts
- 2 bell pepper (any color), chopped
- 1/2 pineapple
- 1 cup chicken stock or vegetable broth
- 1 cup coconut cream
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Put olive oil in a large pot over medium-high heat. Add the chopped onion and garlic, celery stalks and garlic. Allow to cook for a minute or two, stirring frequently.
- Add the potatoes, green beans, cauliflower, carrot, celery hearts and chicken stock. Turn to high heat, bring to boil. Reduce heat to medium for another 4 minutes.
- Add bell pepper ,pineapple, curry and coconut cream. Season generously with 1/2 teaspoon salt and pepper, or to taste. Turn to high heat and stir well. Ready to serve once it bring to boil.
第二天我再用餘下的咖哩做了咖哩牛柳。除了牛柳外,亦可以加入雞、豬、羊或海鮮,變化很多。
Thai Coconut Curried Vegetables with beef
- Thai Coconut Curried Vegetables
- 1 tablespoon olive oil
- Beef, sliced into square cube
- 8-10 Cherry tomatoes
- Put olive oil in a large pot over high heat. Wait until the olive oil become hot, add the beef cube. Allow to cook until medium raw, put in a plate.
- Put the Thai Coconut Curried Vegetables into the same pot, turn to medium-high heat, stirring frequently until it boil.
- Put back in the beef cube and cherry tomatoes, Season generously with salt and pepper. Stir well and ready to serve.
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