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Instant Thai Curry Fish/Seafood Paste
Product Code: MK-0009
Availability: In Stock
Availability: In Stock
Price: SGD6.00
Qty:
This product has a minimum quantity of 3
| Thai Curry Fish (4-5 serving) | |||||||||
| Ingredients: | |||||||||
| 200 g (1 packet) | MyKuali Instant Thai Curry Fish/seafood Paste | ||||||||
| 400ml | Water | ||||||||
| 800g - 1kg | Fish of your choice (Head, Slice, Stingray, Garoupa, Pomfret) | ||||||||
| 6 to 8 | Ladies' fingers | ||||||||
| 1 | Onion (Sliced) | ||||||||
| 1 | Tomato (Cut into 4 pieces) | ||||||||
| Preparation: | |||||||||
| 1. Pour "MyKuali Instant ThaiCurry Fish/Seafood Paste" and water into wok, stir until even. | |||||||||
| 2. When the mixture is boiled, add in ladies' fingers, onion and tomato, continue to cook for a while. | |||||||||
| 3. Then add in fish and simmer over medium heat until fish is cooked. | |||||||||
| Note: | |||||||||
| **Amount of water is just an estimation. Please adjust amount of water according | |||||||||
| to your taste preference, amount of water will directly affect the thickness of the curry. | |||||||||
| **Optional: Add in soya sauce or salt if necessary, according to your taste and preference. | |||||||||
| **Optional: Replace fish with other seafood such as prawns, squids and etc. | |||||||||
| **Optional: You can add in 50ml of coconut milk/evaporated milk/fresh milk before serving. | |||||||||
| MyKuali 泰式咖喱鱼/海鲜酱 | |||||||||
| 泰式咖喱鱼（4 - 6 人份） | |||||||||
| 材料： | |||||||||
| 200克 （1 袋） | MyKuali 泰式咖喱鱼/海鲜即煮酱 | ||||||||
| 400 毫升 | 水 | ||||||||
| 800克 - 1 公斤 | 鱼 （鱼头，鱼肉，魔鬼鱼，石斑，鲳鱼） | ||||||||
| 6 到八条 | 羊角豆 （切段） | ||||||||
| 1 粒 | 大葱 （切丝） | ||||||||
| 1 粒 | 番茄 （切成四块） | ||||||||
| 烹调方法： | |||||||||
| 1. 将“MyKuali泰式咖哩鱼/海鲜既煮酱”和水一起倒入锅里，然后搅拌均匀。 | |||||||||
| 2. 当咖喱煮沸时，加入羊角豆，大葱和番茄， 继续煮。 | |||||||||
| 3. 然后加入鱼，中火煮至鱼熟后，即可享用。 | |||||||||
| 注意： | |||||||||
| **水的分量只是预测。由于水的分量会直接影响咖喱的浓度， | |||||||||
| 请根据个人口味调整水的分量。 | |||||||||
| **根据个人口味，可加入酱油或盐（如有需要）。 | |||||||||
| **随个人喜好, 可使用其他材料来代替鱼，列如：虾，墨鱼等。 | |||||||||
| **随个人喜好, 可在起锅前加入 50 毫升 椰浆/淡奶/鲜奶。 | |||||||||
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