Red Curry Chicken Nuggets with Mixed Vegetables

Name: Red Curry Chicken Nuggets with Mixed Vegetables
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chicken leg; 100g Tricholoma; 1 carrot; 1 piece onion; 1 piece tomato; 1 piece potato; 1 package Red curry; 1 can Coconut milk; a little butter

by TATUNG, Taiwan

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The taste of curry is liked by many friends, but most of the curry we bought in the supermarket are Japanese curry, which has a heavier sweetness. The Thai red curry recommended for everyone today is more hot and spicy than the Japanese curry. The sweet and sweet combination of coconut milk is exciting but not monotonous. People who have tried it will love it!

Ingredients

1 Chicken Leg
100g Tricholoma
1 Carrot
1 piece Onion
1 piece Tomato
1 piece Potato
1 package Red Curry
1 can Coconut Milk
a little Butter

Red Curry Chicken Nuggets with Mixed Vegetables

1. Cut all the ingredients into small pieces

Red Curry Chicken Nuggets with Mixed Vegetables recipe

2. Put a little butter in the outer pot of Datong to melt, then stir-fry the potatoes and carrots until golden on both sides.

3. Pour a little oil in the outer pot, add the red curry and stir-fry the red oil, then add the chicken drumsticks

4. After sautéing the chicken thighs, add onions, mushrooms, tomatoes, sautéed potatoes and carrots in turn, pour in 400ml of water and a whole can of coconut milk