椰香紅咖哩鮮薯蒸

食譜提供者:王聖堯 Chef Wang

使用南洋紅咖哩製作泰式馬鈴薯茶碗蒸的概念。Thai-Style Potato Cup Steamed with Nonya Red Curry

馬鈴薯類型:

新鮮

烹調方式:

蒸

料理時間:

25 minutes

份數:

1人份

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1.將紅咖哩膏和辣椒油倒入鍋裡，微加熱融化攪拌均勻放涼備用。Pour red curry paste and chili oil into a pot, gently heat and stir until melted. Set aside to cool.
2. 將馬鈴薯切小丁(約1公分大小)川燙至5分熟備用。Cut the potatoes into small cubes (about 1 cm in size) and blanch until partially cooked. Set aside.
3.將炒融的咖哩膏，倒入椰漿降低溫度後再混入椰糖、雞蛋混合打製柔滑質感。Mix the melted curry paste with coconut milk to lower the temperature, then add coconut sugar and beaten eggs to create a smooth texture.
4.接著加入辣油、魚露、檸檬葉絲、甲猜末即可將之裝入容器內倒至1/2的高度後放入部分馬鈴薯丁。Add chili oil, fish sauce, lemongrass strands, and kaffir lime leaves to the mixture. Pour half of the mixture into a container and add some potato cubes.
5.取一蒸鍋，待蒸氣上升後，開始入鍋蒸煮15~16分鐘。Steam for 15-16 minutes once the steam is rising in the steamer.
6.待第一層完成後，再接著再放入馬鈴薯丁並補入剩餘1/2蛋液續蒸12分鐘即完成，關火取出放置，並且點綴椰漿、辣椒絲、檸檬葉絲就完成了。After the first layer is cooked, add the remaining potato cubes and pour in the remaining egg mixture. Continue steaming for another 12 minutes. Once done, garnish with coconut milk, chili strands, and lemongrass strands. Your dish is ready to be served.

Coconut Red Curry Steamed U.S. Potatoes