1. Cut the chicken breast into large pieces, add salt, monosodium glutamate, starch, and cooking wine, stir well, and marinate for more than half an hour.
2. Cut the onion into pieces and the garlic into pieces.
3. Add coconut oil, pour in the onions, and stir-fry the garlic. When the aroma comes out, pour in the marinated chicken breasts.
4. Stir-fry the chicken breasts until the color changes.
5. Pour in a can of coconut milk, boil slightly, add two spoons of yellow curry paste, and stir well.
6. Import the prepared potatoes, carrots, and fried chicken, simmer for 20 minutes, cook until the potatoes and carrots are soft, you can add a little salt to taste according to personal taste.
7. Since there are no basil leaves at home, I just sprinkle some parsley leaves and make up the number, haha.
