ʻO kēia meaʻo Thai i hoʻolimalima i ka paʻi kapala mai ka hema o Thailand a lawe pū me ia i nā hōʻailona mai Malaki, Burma, a me India. ʻO kēiaʻano mai Penang, he moku'āina ma ka'ākauʻo Malaki. He mau meaʻokoʻa hou kāna e hana ai i ka mea iʻoi aku kaʻono ma mua o ka pānaʻiʻulaʻula.
E ho'āʻo i kēia pā hale hānaiʻo Thai i ka paʻi pāʻani me kāu mea i kohoʻia o ka pipi, ka moa, ka tofu, ka pōpō palaoa , a me nā pīni a me nā meaʻai - e alohaʻoe i kona meaʻala a me keʻano o nā meaʻono. He mea maʻalahi ke hana me kahi meaʻai meaʻai aiʻole ka mea holoi. Ke hanaʻoe i ka pulu hou iāʻoe,ʻaʻole loaʻoe e kūʻai i kahi i hoʻomākaukauʻia.
Ka mea e pono ai
- 4 punetēpuni 'ōpuni'okena a iʻole ketchup
- 1 ka liʻiki liʻiliʻi, ka'ōpala a me ka liʻiliʻi
- 1 pā'ālā, nui a me ka paʻipaʻi (aiʻole hiki iāʻoe ke hoʻololi i ke aʻa aʻa)
- 3 cloves kele
- 1 punetakai soy sauce
- 1 teaspoon
- pōkole soy
- 2 punetēpuni
- ka meaʻai iʻa . A iʻole, no nā mea kanu meaʻai
- 1 teaspoon
- pupuhi kalo ,'Ā, no nā meaʻai meaʻai: e pani i 1 punetēpē
- ʻO ke alanui Mountain Mountain . Loaʻa nā meaʻelua i nā hale kūʻai meaʻai'Asia
- 1 tablespoon paprika
- 2 punetēpuniʻaila chila (Thai i makemakeʻia, aiʻole ka Mexican pelekikiʻulaʻula pele ināʻaʻole i loaʻa)
- 1 hōʻiliʻili pākahi
- nā huaʻania coriander , honua (eʻoki iāʻoe iho i loko
- he mīkini kāpili no ka mea maikaʻi loa), aiʻole e hoʻohana i 1 punetāpuni kaʻaila coriander mai kaʻaila o ka meaʻala
- 1-2 mau'āleʻaʻulaʻula, e pili ana i ka nui o ka meaʻono e makemake aiʻoe, aiʻole 3/4 a 1.5 teaspoons i hoʻomaloʻoʻia i chiliʻeleʻele
- pepa pepa , eʻono
- 1/2 teaspoon turmeric
- 1 kaʻaila kumine
- 2
- kapalapala lime lau
- 1/2 teaspoon meramona
- 1/4 teaspoon nunu
- 1/4 teaspoon. nā'ōpū
- Hiki i ka wai niu piha i ka wai niu a maikaʻi paha
- ʻO ka waiʻo 1/2 lime
- 1 pākē i nā kī basil hou (kahi i kāpuniʻia inā nui) no ka hoʻouluʻana no kāu mea i hoʻopauʻia
Pehea e hana ai
- E kau i nā mea a pau (koe wale nā mea hoʻoukaʻia) i loko o ka meaʻai.
- Hoʻomaʻamaʻa i ka maikaʻi.
- E hoʻohana no ka hanaʻana i kahi pā nui.
- Hiki iāʻoe ke mālama i ka paʻi ma loko o ka pahu hauā i kahi pahu i hoʻopaʻaʻia no nā lā he 10, a hemo paha.
E hoʻohana i ka Penang Red Curry Pape
- Hoʻopili i ka 1 ka nui o ka waiu waiu i ka pāpaʻi inā makemakeʻoe e hana i kahi meaʻai pāʻina e hoʻohana ai i kaʻiʻo, iʻa, tofu, aiʻole nā huaʻai.
- E hoʻomoʻa i kaʻiʻo, iʻa, tofu, ka palaoa gluten, piʻi a huaʻai paha, a eʻoki i kekahi ma kahi wok a iʻole kaʻaila nui a iʻole ka ipu i uhiʻia i ka umu.
- ʻO ka Penake Curry eʻai i ka meaʻai ma kahi o 375 F no ka lōʻihi o hoʻokahi hola, a hiki i ka manawa e holo pono ai kaʻiʻo.
E hana i kāu penang Curry me nā lau basil hou. Hoʻomaopopo: no nā'ōlelo piha e pili ana i ka hanaʻana i kahi pali mai kahi pīkī, e nānā i ka palaoa Penang Red Curry .
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 216 |
| Ka nui o ka momona | 11 g |
| Ka momona | 9 g |
| Ka momonaʻole | 1 g |
| ʻO Cholesterol | 0 mg |
| Sodium | 842 mg |
| Nā Carbohydrates | 29 g |
| Fiber Dietary | 10 g |
| Pāmua | 8 g |