青咖喱是幼子Julian的心頭好，教他百吃不厭。想做出芳香惹味、精緻細膩的青咖喱，必先要將咖喱搗得極之幼細，令原材料的粗糙質地徹底消除，才能夠製成幼滑香濃的咖喱醬底。
選擇將咖喱醬直接放入椰漿內炒，因為可以令到味道更加豐厚甘甜。醬汁濃郁香滑，雞肉清淡幼嫩，兩者配合得天衣無縫。我會先將椰漿用低溫慢火輕煮至油脂分離，待椰漿變得濃稠，油分開始分離，看似炒蛋的模樣，就可以加入咖喱醬同炒。如此炒成的咖喱醬香滑無比，與別不同。如不先將椰漿煮至油脂分離，把咖喱醬直接和椰漿混合便算，這樣是椰漿煮咖喱醬，而不是炒咖喱醬。
綠咖喱椰汁雞 / Green Chicken Curry
| 材料（4至6人份量） | Ingredients（Serves 4-6） |
| 雞腿肉（去皮、去骨，切大塊） 400克 | chicken thigh fillets, boned, skinned and cut into big bite-size pieces 400g |
| 青咖喱醬 3湯匙 | green curry paste 3 tbsp |
| 椰奶 21/2杯 | coconut milk 21/2 cups |
| 泰國圓茄子（切成4瓣） 4個 | apple eggplants, quartered 4 |
| 泰國迷你茄子 1/2杯 | pea eggplant 1/2 cup |
| 青檸檬葉（撕碎） 2片 | Kaffir lime leaves, shredded 2 |
| 手指薑絲 20克 | wild ginger, shredded 20g |
| 魚露 11/2湯匙 | fish sauce 11/2 tbsp |
| 椰糖 11/2茶匙 | palm sugar 11/2 tsp |
| 裝飾： | Gamish： |
| 九層塔葉（紫梗）及紅辣椒 適量 | Dash sweet basil leaves and red chili |
製法
1.雞腿400克去皮、去骨，切成大塊。
Boned the 400g chicken thigh, take away the skin, then cut into chunks.
Boned the 400g chicken thigh, take away the skin, then cut into chunks.
2.罐頭椰奶倒置，打開罐頭，將濃椰漿舀出，稀椰奶則倒進另一容器內。
Place the tinned coconut milk upside down. Open them and scoop the cream out; pour the thin watery milk into another container.
Place the tinned coconut milk upside down. Open them and scoop the cream out; pour the thin watery milk into another container.
3.以大火先滾熱濃椰漿，然後慢火細煮，直至椰奶和椰漿油脂分離，椰漿會凝結並縮小，椰漿的顏色變得油亮為止。
First cook the coconut cream over high heat, then lower the heat until the milk and cream begins to break down and separate. Cook until it has curdled, reduced in quantity and gives a shiny sheen.
First cook the coconut cream over high heat, then lower the heat until the milk and cream begins to break down and separate. Cook until it has curdled, reduced in quantity and gives a shiny sheen.
4.將青咖喱醬加入椰漿內炒香，最少炒5分鐘。
Now add the green curry paste to fry in the coconut cream until aromatic. Fry for at least 5 minutes.
Now add the green curry paste to fry in the coconut cream until aromatic. Fry for at least 5 minutes.
5.咖喱醬會愈炒愈少，而且變成像炒蛋一般質感。
The sauce will reduce and will look like scrambled eggs.
The sauce will reduce and will look like scrambled eggs.
6.加入餘下的椰奶和112茶匙椰糖，煮滾。
Next add all the remaining coconut milk and 112 tsp palm sugar and bring to a boil.
Next add all the remaining coconut milk and 112 tsp palm sugar and bring to a boil.
7.繼續以大火兜炒，令咖喱醬的份量更為濃縮，藉此增強其味道和香氣。
Keeping the high beat, stir to reduce the sauce further. This is to help intensify the taste and fragrance.
Keeping the high beat, stir to reduce the sauce further. This is to help intensify the taste and fragrance.
8.放入手指薑絲。
Add the shredded wild ginger into the curry sauce.
Add the shredded wild ginger into the curry sauce.
9.加入圓茄子和迷你茄子，慢火煮數分鐘。
Add the apple eggplants and pea eggplants. Simmer a few more minutes to cook through.
Add the apple eggplants and pea eggplants. Simmer a few more minutes to cook through.
10.加入雞肉塊，繼續煮數分鐘至雞肉熟透。
Add the chicken pieces and simmer for a few minutes until cooked.
Add the chicken pieces and simmer for a few minutes until cooked.
11.用魚露調味，放入青檸檬葉。
Season with fish sauce. Add the shredded Kaffir lime leaves.
Season with fish sauce. Add the shredded Kaffir lime leaves.
12.上碟，以斜切紅辣椒片及九層塔葉裝飾。
Dish up and garnish with diagonally sliced red chili and sweet basil leaves.
Dish up and garnish with diagonally sliced red chili and sweet basil leaves.
基本材料 / Basic ingredients
 |
 |
罐頭椰奶（Tin coconut milk） |
青檸檬葉（Kaffir lime leaves） |
 |
 |
九層塔葉（Sweet basil leaves） |
泰國圓茄子（Apple eggplants） |
 |
 |
泰國迷你茄子（Pea eggplants） |
手指薑（Wild ginger） |
 |
|
椰糖（Palm sugar） |
入貨點 / Where to buy
所有材料均在「曼谷泰國雜貨」有售，地址：灣仔石水渠街6號地下。
查詢：2591 1236、2591 1526，黃小姐洽。
All ingredients can be purchased at "Bangkok Thai Product", G/F, No.6 Stone Nullah Lane, Wanchai.
Tel：2591 1236, 2591 1526. Ask for Ms Wong.
梁許安璞
梁許安璞（Annie Leong）於2005 年4 月開始撰寫這個專欄，隨後更出版了《安璞．滋味．知美》及《安璞．滋味．知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱，對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜，深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站，透過網站的討論區，與會員直接互動，交流各式各樣的題材、疑問和意見，也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅，就只等你開卷一讀！ annie.leong@singtaonewscorp.com
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