1. Prepare materials
2. Peel potatoes, wash and cut into pieces, carrots, wash and cut into pieces;
3. Wash the chicken legs and cut into small pieces;
4. Put an appropriate amount of oil in the wok, add the chopped green onion to fry the aroma when the oil is hot
5. Add the chicken legs and stir fry;
6. Pour a spoonful of cooking wine after the color changes;
7. Stir-fry evenly and put in an appropriate amount of water;
8. Simmer chicken legs for a while, add potatoes and carrots;
9. Put in clean water to soak the ingredients;
10. Simmer for about 20 minutes, add red curry;
11. Stir-fry evenly, and the pan is ready.
Tips:When the amount of water is enough for the stew, the curry will absorb water. This dish is suitable for rice. Red curry uses Thai curry.
