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泰式料理／黃咖哩 炒蟹腿肉
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2014-4-7 22:30 上傳</div>
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<strong><strong><strong><strong>黃咖哩醬（3-4人份）<br />
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材料：珠蔥70g、爆蛋（雞蛋或鴨蛋皆可，建議用鴨蛋，比較香）、黃咖哩粉10g、黃薑粉10g、雞高湯200cc（大骨高湯也可）、奶水1000cc、辣油60cc <br />
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作法：<br />
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1.用珠蔥爆香。<br />
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2.再將黃咖哩粉、黃薑粉炒香。<br />
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3.加入雞高湯200cc煮開後，再加入奶水1000cc。<br />
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4.此時可放入要跟黃咖哩一起煮的海鮮料，像干貝、蟹腳肉、蛤蜊等。當海鮮煮到快熟之前，加入一顆蛋，最後加入辣油提味。<br />
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阿明師說：香辣過癮的黃咖哩醬，最適合搭配茉莉香米食用。</strong></strong></strong></strong><br />
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