[flying Birds and Beasts] Full of Milky Flavor----white Curry Potato Chicken

[flying Birds and Beasts] Full of Milky Flavor----white Curry Potato Chicken

1. Thai white curry and coconut milk.

2. Ingredients: onions, potatoes, carrots.

3. Bone the chicken legs and chop small pieces (the store chops them.) Wash and set aside.

4. Cut half of the onion into small pieces, mince the garlic and set aside.

5. Peel 2 potatoes and half a carrot, respectively, and cut into small pieces for later use.

6. Pour a little olive oil into the pan.

7. Pour in the onion cubes and garlic paste.

8. Saute the onion and garlic and add the chicken.

9. Stir-fry on high heat until the chicken is discolored.

10. Add the potatoes and carrots and fry for about 2 minutes.

11. Pour the white curry soup.

12. Pour in half a cup of coconut milk.

13. Add a little water, turn to a low heat and simmer for about 10 minutes.

14. Finally, sprinkle a little black pepper to taste.

15. Wash the mint and chop it.

16. Sprinkle in mint at the end

Tips:

1. In this white curry soup, you can also add some of your favorite vegetables directly and put it in the microwave to make a quick dish!

2. There is also a bit of diced chicken in it, and the milk flavor is quite strong, so I only added half a cup of coconut milk.

3. The taste just doesn't need to add other seasonings.

Finally, thank my sister-in-law for the white curry she gave me! My son really likes it!