Braised chicken with Thai Red Curry

Braised chicken with Thai Red Curry

Introduction:

"Thai red and green curry is very special"

Production steps:

Step 1: wash the chicken, peel it and cut it into pieces (I use chicken leg, or chicken breast), peel the potatoes and cut them into small pieces, and shred the onion. < br > put a little oil in the pan, heat the oil, then add the shredded onion and stir fry over low heat until brown,

Step 2: add a can of coconut milk and bring to a boil. Stir in the red curry sauce, fish sauce and sugar. Then pour in the potatoes. Cover and cook for about 10-20 minutes.

Step 3: then add the chicken, cover it over low heat and simmer for about 10-20 minutes until the chicken and potatoes are cooked.

Step 4: add salt (you can taste it and put it again, I don't need salt), black pepper, lime juice, chopped fresh nine layer tower, mix well. Finally, garnish with chopped lime leaves and Thai red pepper.

Materials required:

Chicken: half a pound

Potatoes: 3

Nine story tower: right amount

Onion: 1

Coconut milk: 1 can

Red curry sauce: 50g

Lime juice: right amount

Lime leaves: moderate

Fish sauce: moderate

Huangsha sugar: right amount

Salt: right amount

Black pepper: right amount

Thai red pepper: right amount

Note: 1. If there is no coconut milk, you can consider using milk instead. 2. If there is no red curry, you can also use ordinary curry

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original