Red Curry Chicken Stew with Mixed Vegetables
1.
Material collection map, potatoes and carrots are cut into hob pieces for later use, and onions are cut into large pieces
2.
Cut the whole wing into small pieces, put a few knives in the wing to taste, slice the garlic cloves, cut the peppers and shallots into sections for later use
3.
Blanch the chicken nuggets, add cooking wine to remove the fishy, remove after the color changes
4.
Put a little peanut oil in the pot, add garlic cloves, shallots, millet pepper, and sharp pepper until fragrant
5.
Add the blanched chicken nuggets and fry until the color changes
6.
Add red curry paste
7.
Continue to stir fry the chicken nuggets so that the curry chicken is evenly coated on the chicken nuggets
8.
Add potatoes and stir-fry for about five minutes
9.
Pour in carrots and onions and continue to stir fry
10.
Add a bowl of cold water, as shown in the figure, until the juice is almost confiscated in the end
11.
Add a little salt, the curry itself is a bit salty, taste more when adding salt
12.
Simmer on low heat for about 15 minutes, add a little black pepper, and bring out
Tips:
Curry is a relatively tolerant seasoning. I see many recipes that add tomatoes and mushrooms to it. It is also delicious. Next time I buy a can of coconut milk and try the authentic Thai recipe.
