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It is a Thai curry with mussels and pineapple. This dish has a nice and strong curry taste from Следующее. Genshin Impact เป็นเกมโอเพ่นเวิลด์เกมแรกของ miHoYo ที่ซึ่งตั้งอยู่บนความเชื่อของเจ็ดเทพเจ้าแห่งโลกแฟนตาซีที่เรียกว่า Teyvat หายนะที่ครั้งหนึ่งเคยเกิดขึ้นบนพื้นโลกไ เปิดให้บริการอย่างเป็นทางการในหลายแพลตฟอร์มแล้ว ดาวน์โหลดเลย. สาหร่ายทอด สาหร่ายทอดแผ่นใหญ่ สาหร่ายม้วนย่าง มันฝรั่งแท่งพันสาหร่าย ซี โรล ฟาร์ม สาห. ร่ายย่าง สาหร่ายย่างแผ่นใหญ่ สาหร่ายย่างบิ๊กแบ๊ก สาหร่ายอบ สาหร่ายเทมปุระ คอร์นสแน็ค. คำหวาน. (ลำไย ไหทองคำ). ลายละเอียดและนโยบาย. กำลังจัดกิจกรรม.

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Alright, don’t linger, let’s task this red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู formula with 12 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู:

1. Get 1 net fresh mussels
2. You need 2 - lemongrass cut up and bruised
3. Prepare 2-3 - small shallots (cut up half and bruised)
4. Make ready 1-2 tbsp of red curry (mine is homemade, recipe on my cookpad)
5. Need 1 tin - coconut milk
6. Provide 2 cups - fresh pineapple (finely chopped)
7. Take 2-3 tbsp fish sauce
8. You need 1 tbsp of palm sugar
9. Take 2 big red chilli (finely sliced)
10. Take 1 handful - basil (finely sliced)
11. Make ready 1 handful wild betel leaves (finely sliced)
12. Need 2-3 of kaffir lime leaves (finely sliced)

Red curry mussels with pineapple and wild betel leaves. แกงคั่วหอยแมลงภู่กับใบชะพลู process:

1. First thing you need to do when you buy fresh mussels is to clean them properly and soak them cold water for about an hour. Clean al the dirty bits off.
2. Boil water in a big saucepan then add some lemon grass, shallots in.add mussels in and let it cook for 5-8 min until they open up their shells. Discard the one that have their shell closed up still. (Herbs will help get rid of fishy smell)
3. Rinse off water and what I normally do is take one side of the shell off. Leave it aside.
4. Prepare your pineapple, kaffir lime leaves, wild betel leaves and basil.
5. On a big wok or saucepan, add coconut milk and leave it until it starts to bubbling then add some red curry. Stir well.
6. Add some pineapple, fishsauce and palm sugar. Mix well.
7. Add those delicious and freshly cooked mussels in. Then add some finely sliced wild betel leaves, kaffir lime leaves, basil. Stir well.
8. Top up with red chilli. Serve when hot with jasmine rice. It won’t last long!!! Super delicious 😋

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