泰式白咖喱汤 Thai White Curry

材料
素香酥鸡100克、草菇1罐、红萝卜60克、青豆仁30克、疯柑叶几片（切幼丝）
100g mock crispy chicken, 1 can straw mushroom, 60g carrot, 30g green pea, some kaffir lime leaf (juliennes)

咖喱料
芫茜头3支、南姜1小块、香茅1支、老姜1小块、青指天椒4只、清水100克
3 stalks coriander root, 1 small piece galangal, 1 stalk serai, 1 small piece ginger, 4 green chili padi, 100ml
water

调味料
素马来栈2小匙、盐1小匙、糖1⁄2小匙、椰浆100克、清水1 1⁄2碗
2 tsp vegetarian balacan, 1 tsp salt, 1⁄2 tsp sugar, 100ml San tan, 1 1⁄2 bowl water

做法
1.将草菇切开两半；红萝卜切小块。
1.Halve straw mushroom, cut carrot into small pieces.

2.把所有咖喱料切小块，放入搅拌机，加入水搅烂。（图1）
2.Cut all curry ingredients into small pieces and then blend with water until fine.(pic 1)

3.烧热1汤匙油，加入咖喱料煮至香，再加入调味料和香酥鸡、草菇、红萝卜一起煮至熟，最后加入青豆、疯
柑叶，趁热享用。（图2-4）
3.Heat 1 tbsp oil oin wok, sauté curry ingredients until fragrant, add in all seasoning ingredients and mock
crispy chicken, straw mushroom and carrot, boil until cooked. Finally toss in green pea and kaffir lime leaf
and serve hot.(pic 2-4)

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