1. Prepare materials.
2. I use Thai curry paste for curry. (A lot of people asked me when I made curry fish balls last time, this time I will show you the packaging barrels. That's it, I'm not an advertisement)
3. Cut the chicken breast into cubes and add a teaspoon of salt.
4. Add an appropriate amount of cooking wine.
5. Grab well and marinate for 15 minutes.
6. After the oil in the pan is hot, put the chicken in the pan and fry it quickly.
7. Stir-fry until it changes color and serve.
8. Cut carrots and potatoes into small cubes.
9. In a separate pot, heat the oil into the carrots and potatoes and stir fry for 3 minutes.
10. Pour in an appropriate amount of water.
11. Add curry paste and stir fry evenly.
12. Cover the pot and cook for a while. (Stir every once in a while during the cooking process to prevent the pot from sticking)
13. Cook until the carrots are soft and the potatoes are noodles.
14. Add the chicken that has been fried in advance, mix well, and cook for a few minutes until the chicken tastes good.
Tips:1. When frying the chicken, it will be served immediately after the color changes, and the taste will not be tender after frying for a long time.
2. There is no curry paste, you can use curry cubes or curry powder. The amount may be different, you can add it little by little until the concentration is satisfactory.
