1. Materials are ready.
2. Peel and chop garlic, shred ginger, remove seeds of red hot pepper, wash and chop coriander.
3. Put the minced garlic, ginger, minced red pepper, coriander, a little thyme and tarragon leaves into the food processor, and then add 2 spoons of fish sauce.
4. Stir into the sauce.
5. Put it in a dish and set aside.
6. Treat the chicken thighs and chop small pieces of boneless chicken thighs after washing.
7. Boil the chicken thighs in the pan and remove them.
8. Put oil in the pot, add the stir-fried spices and stir fry.
9. Add three spoons of Thai red curry paste.
10. Add 2~3 scoops of curry powder.
11. Stir evenly in the pot.
12. Stir-fry until it is fragrant and pour into a small can of coconut milk.
13. After boiling into curry sauce, add blanched chicken thighs, boil evenly and add a little sugar to enhance the flavor.
14. Cook on medium heat for about 10 minutes until the chicken is cooked through and the sauce thickens. It's great for serving directly or with rice.
Tips:1. If you don't like strong garlic, you can put less garlic cloves.
2. According to personal taste, it can be replaced with beef or jiwei shrimp.
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