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Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard

Tom Ga Khai (Thai Coconut Milk Chicken), Steamed Clams With Garlic And Thai Curry Fish Custard
4.7 18 évaluations
Prép. 10min
Total 1h 40min
6 portions
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Ingrédients

Thai curry fish custard
  • banana leaf (20 cm x 30 cm), blanched
    1
  • wild betel leaves (daun kadok) (optionnel) shredded
    10
  • fish fillets cut in thin slices (3 mm)
    200 g
  • fresh prawn flesh cut in 1 cm pieces
    150 g
  • fresh squid rings
    150 g
  • white pepper powder
    1 pinch
  • fresh red chillies deseeded
    3
  • dried chillies deseeded, soaked to soften
    10
  • shallots
    150 g
  • garlic cloves
    5
  • fresh galangal (lengkuas)
    10 g
  • fresh lemongrass white part only
    3 stalks
  • shrimp paste (belacan)
    10 g
  • candlenuts (buah keras)
    5
  • coconut milk
    150 g
  • eggs
    3
  • kaffir lime leaves shredded, plus extra for garnishing
    20
  • ground turmeric
    1 tsp
  • white rice flour
    10 g
  • tapioca starch
    20 g
  • fish sauce
    15 g
  • sugar
    10 g
Steamed clams with garlic
  • cabbage shredded
    50 g
  • clams thin-shell
    800 g
  • lemon juice only
    1
  • torch lily (bunga kantan), bud only
    ½
  • bird's eye chillies (chilli padi)
    8
  • fresh red chilli
    1
  • garlic cloves
    10
  • coriander leaves
    1 sprig
  • sugar
    3 tbsp
  • fish sauce
    10 - 15 g
  • salt
    ½ tsp
  • water
    50 g
Tom ga khai (Thai coconut milk chicken)
  • water
    450 g
  • fresh galangal (lengkuas) cut in slices
    50 g
  • fresh lemongrass white part only, bruised
    3 stalks
  • kaffir lime leaves bruised
    6
  • bird's eye chillies (chilli padi) bruised
    4 - 8
  • skinless chicken thigh fillets cut in cubes (2 cm)
    400 g
  • fish sauce
    30 g
  • sugar
    10 g
  • coconut milk
    200 g
  • fresh oyster mushrooms tear in bite-sized pieces
    200 g
  • tomatoes cut in quarters
    200 g
  • lemon juice
    10 g
  • fresh coriander leaves only, to garnish
    1 sprig
  • fresh red chilli cut in thin strips, , to garnish (refer to step 6)
    1
  • kaffir lime leaves shredded, to garnish

Infos nut. par 1 portion

Calories 601 kcal / 2514 kJ
Protides 43 g
Lipides 29 g
Glucides 49 g
Fibre 11 g

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Également présenté dans

Spicy Asian 12 Recettes
International

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