Recipe: Thai Coconut Curry Chicken with Thai Basm

Home Cooking Recipe: Thai Coconut Curry Chicken with Thai Basm

Notes:

My boyfriend and I are super passionate about homemade food, simple, healthy, delicious, and the calories/proteins/carbures of each meal can be accurately calculated. This dish is both in our hands, and the curry is just enough for two people to eat two meals. The following ingredients are for 4 people, you can adjust it yourself.

Ingredients:

Steps:

  1. Home Cooking Recipe: Marinated chicken: Wash the chicken and dry it, cut into cubes, put in the prepared marinade, and put the refrigerator for 1-2 hours.

    Marinated chicken: Wash the chicken and dry it, cut into cubes, put in the prepared marinade, and put the refrigerator for 1-2 hours.

  2. Home Cooking Recipe: Preparation: Cut the onions into small pieces, chopped garlic and ginger. The potatoes are cut into large pieces. The Hericium erinaceus is cut into thin slices. The curry and coconut milk in the picture are the brands I use, but this coconut milk is very strong, you can also use light coconut milk.

    Preparation: Cut the onions into small pieces, chopped garlic and ginger. The potatoes are cut into large pieces. The Hericium erinaceus is cut into thin slices. The curry and coconut milk in the picture are the brands I use, but this coconut milk is very strong, you can also use light coconut milk.

  3. Home Cooking Recipe: First cook the potatoes in boiling water for 5-10 minutes, cook the dried water and put it next to it. This will be put into the curry later.

    First cook the potatoes in boiling water for 5-10 minutes, cook the dried water and put it next to it. This will be put into the curry later.

  4. Home Cooking Recipe: Put a spoonful (15ml) of olive oil in a frying pan. After the oil is hot, put onion garlic and ginger. Turn to low heat for about 5 minutes until the onion is soft.

    Put a spoonful (15ml) of olive oil in a frying pan. After the oil is hot, put onion garlic and ginger. Turn to low heat for about 5 minutes until the onion is soft.

  5. Home Cooking Recipe: After simmering, add 2 tablespoons (30ml) of red curry. Stir well and add the Hericium erinaceus for a few minutes until evenly.

    After simmering, add 2 tablespoons (30ml) of red curry. Stir well and add the Hericium erinaceus for a few minutes until evenly.

  6. Home Cooking Recipe: Add coconut milk and concentrate the chicken and potatoes. After stirring evenly, cover the lid and simmer for 10 minutes.

    Add coconut milk and concentrate the chicken and potatoes. After stirring evenly, cover the lid and simmer for 10 minutes.

  7. Home Cooking Recipe: After the curry is done, put it aside, and let the pots put the marinated chicken in. The small fire is fried on both sides until it changes color.

    After the curry is done, put it aside, and let the pots put the marinated chicken in. The small fire is fried on both sides until it changes color.

  8. Home Cooking Recipe: Finally, pour the curry into the chicken and simmer for another 5 minutes. After the flame is turned off, put the parsley and some fresh lime juice (lemon juice).

    Finally, pour the curry into the chicken and simmer for another 5 minutes. After the flame is turned off, put the parsley and some fresh lime juice (lemon juice).

  9. Home Cooking Recipe: The finished product is baked! Sprinkle on the fragrant Thai basmati rice and enjoy the delicious ~ :)

    The finished product is baked! Sprinkle on the fragrant Thai basmati rice and enjoy the delicious ~ :)

Tips:

The whole cooking process remembers to use a small fire, and the smell of simmer is fragrant.


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