Name: Coconut Taro Chicken Curry
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 Chicken leg; 150g taro; 80g potato; 80g carrot; 50g Red onion; 1 piece Bell pepper; 2 tbsp Thai Curry Paste; 1500ml Coconut milk; 4 Limes; A handful sage; 1 teaspoon olive oil; Some Black pepper; 4g salt; Some water

Coconut Taro Chicken Curry

by Zhou Tai Liang Soup

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Coconut curry is a typical Southeast Asian flavor. It is located in tropical regions. Southeast Asians with hot and humid climate like to use curry to make food in their daily diet. On the one hand, it is to prevent food from spoiling, and on the other hand, the spicy spices in curry are absorbed by the body. After that, it promotes blood circulation and achieves the purpose of sweating, thereby causing body temperature to drop. In addition, curry also has the effect of disinfecting and increasing appetite, which is especially suitable for humid and hot climates.

Coconut Taro Chicken Curry

1. Dice the onion and stir-fry with olive oil until fragrant

2. Wash the chicken legs and cut into pieces, peel the carrots and cut into pieces for later use

3. Pour the carrots into the pot, add curry paste and stir fry with onions. Carrots contain VC-damaging enzymes. The enzymes become ineffective after heating, so stir-fry and heat first

4. Pour the chicken legs and stir fry

5. Peel the taro and cut into small pieces, pour the taro and potatoes, add water to the pot, it is best to cover the ingredients, you can put a small amount of sage, boil it on low heat for 15 to 20 minutes, until the taro, chicken legs, etc. are cooked through