Fragrant Green Curry Chicken Stew with Vegetables
1.
Good material
2.
Cut the chicken breasts into strips, wash them, add seasonings (from ① to ⑧), mix thoroughly, and put them in the refrigerator overnight
3.
Dice potatoes and put them in water to remove starch
4.
Cut carrots and green peppers into small pieces
5.
Pour oil into the pan and put some salt (to prevent the oil from spilling out of the pan)
6.
Pour the chicken into the oil pan and fry until the meat turns white. At this time, there will be some oil and water in the pan. Pour out the oil and water in the pan and put some butter (you can also put the corn oil before)
7.
Put the potatoes in the pan and fry them until they become slightly transparent
8.
Add a tablespoon of green curry and stir fry until fragrant
9.
Add green peppers and carrots
10.
Open the can in advance
11.
Pour the whole can of coconut milk into a pot and simmer on high heat. When it is boiling, add some water. By the way, use a spatula to shovel the bottom of the pot from time to time to prevent it from sticking to the pot. (I'm afraid of spicy, add a little sugar as appropriate) Then let it simmer for more than 10 minutes, depending on individual circumstances, the most important thing in the end is to remember to be stuffy for 3 minutes! ! !
12.
Finished
Tips:
1. If you can eat spicy food, you can add more green curry
2. Because green curry has its own taste, there is no need to add salt, you can add some sugar appropriately
