Red Curry with Boiled Potatoes and Chicken Breast

Name: Red Curry with Boiled Potatoes and Chicken Breast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Chicken breast; 5 pcs potato; 2 pieces carrot; A onion; a little olive oil; 3 spoons Red curry; 2 boxes Coconut milk; a little ginger; Some Curry leaves; a little Himalayan salt; Some Corn flour; Some sesame oil; Some Soy sauce

by Blue southern hemisphere

5.0 (1)

Favorite

4

Difficulty

Hard

Time

1h

Serving

2

I just bought a can of red curry and prepared to cook chicken thighs, but some people objected, saying that chicken breasts are better than chicken thighs, so they replaced them with chicken breasts. It seems that the red curry is no different from the yellow curry I used last time. Maybe I should buy a can of green curry next time, because green curry will be more spicy and some people like it. Lemongrass is usually better for cooking chicken curry, which is not available at home. However, I planted a curry leaf tree, which is also very suitable for cooking curry, so I picked some and used it. "

Red Curry with Boiled Potatoes and Chicken Breast

1. Prepare ingredients: potatoes, carrots, onions, chicken breast, red curry, coconut milk, ginger, curry leaves.

2. Peel the potatoes and carrots and cut into pieces, shred the onion, slice the ginger, wash and pick the curry leaves, cut the chicken breast into large slices, marinate in cornstarch, light soy sauce, and sesame oil.

3. Heat up and pour in a little olive oil and add ginger slices.

4. Pour in potatoes and radish and sauté.

5. Pour proper amount of boiling water, add curry leaves, cover the pot and turn to medium-low heat and cook for about 20 minutes.

6. Open the lid, add 3 spoons of curry and boil.

7. Add the marinated chicken breasts and cook and stir.

8. Cook until the chicken breasts are cooked through and add onions.

9. Stir well and cook for a while.

10. Finally, pour in coconut milk, continue to stir, add an appropriate amount of Himalayan salt, and then turn off the heat.

Tips:
1. The chicken breast is marinated with cornstarch before cooking, so that the cooked meat will not be firewood. 2. Both potatoes and carrots need to be cooked before putting chicken breasts. 3. The onion is put afterwards for the taste, and the taste will not be good if it is cooked early. 4. The red curry itself basically adjusts the taste, but you can add a little salt according to your personal taste. 5. Curry leaves can be put early to let it taste out.