Chicken and potato with green curry

Chicken and potato with green curry

Introduction:

"Green curry is estimated to be the least spicy of red, yellow and green. What's more, I bought this kind of curry paste, which has already adjusted the taste. It's very convenient to cook without adding salt and sugar. I bought three bottles of curry in different colors. I'll try the green one first. The potatoes we used this time were not bought from the supermarket, but from the pollution-free potatoes we planted at home. "

Production steps:

Step 1: dice the chicken breast and put it into a bowl. Stir in soy sauce, sugar, thirteen spices and olive oil and marinate for a while

Step 2: peel the potatoes and cut them into small pieces.

Step 3: heat a pan, add olive oil and marinate chicken breast.

Step 4: stir fry in high heat.

Step 5: stir in a little soy sauce and fry until discolored.

Step 6: change the other pot, heat it up, pour in olive oil and garlic.

Step 7: add potatoes and stir fry over high heat.

Step 8: add 2 teaspoons of green curry.

Step 9: inject proper amount of boiling water and stir evenly.

Step 10: cover the pot and simmer until the juice is dry. Open the pot cover.

Step 11: add some fresh milk.

Step 12: pour in the fried chicken.

Step 13: cover the pot and simmer until the juice is thick.

Materials required:

Potatoes: 800g

Chicken: 200g

Green Curry: 2 spoons

Garlic: right amount

Milk: moderate

Olive oil: right amount

Soy sauce: moderate

Sugar: right amount

Thirteen spices: appropriate amount

Note: fry the chicken first, and add it again when the potatoes are ready, so that the chicken will not be too firewood.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy