1. Materials are ready
2. Peel and mince garlic, shred ginger, remove seeds of red pepper, wash and chop coriander
3. Place minced garlic, ginger, minced red pepper, coriander, a little thyme and tarragon leaves into the food processor, then add 2 spoons of fish sauce
4. Stir into sauce
5. Put it on a plate and set aside
6. Treat the chicken thighs, wash and debone chicken thighs and chop small pieces
7. Boil the chicken thighs in the pot 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 improve the flavor
14. Boil on medium heat for about 10 minutes until the chicken is cooked through and the sauce is thick. It is 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.
