Green Curry Coconut Chicken
1.
The chicken thighs are boneless and skinless, then cut into pieces, marinated in cooking wine and starch for 10 minutes. Chicken thighs are tenderer than chicken breasts and have a good taste.
2.
Finely chop the onion and stir-fry with olive oil until soft
3.
Pour in the marinated chicken thighs and stir fry for a while until the chicken turns color
4.
Add green curry paste and stir fry evenly
5.
Pour in coconut milk
6.
Pour in the peeled and diced potatoes, boil and simmer on low heat until the potatoes are tender and the chicken is easy to ripen
7.
Pour in green beans, stir a little, add fish sauce to taste and turn off the heat
8.
Squeeze in lime juice
9.
Finally, sprinkle with chopped coriander leaves and crushed black pepper to serve
10.
[Taste]: Rich Southeast Asian flavor, green curry is more pungent than yellow curry. After mixing with thick coconut milk, the taste is very soft and the aroma is strong. The chicken thigh is tender and smoother than other parts of the meat. This kind of thick soup is especially suitable, and coriander, black pepper, etc. enhance the flavor of this delicacy. A refreshing and appetizing, very delicious tropical delicacy, curry sauce is best for bibimbap
Tips:
The chicken is marinated with starch and cooking wine to remove the fishy taste and taste more tender. Add fish sauce to season without adding salt.
