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.
Marinated chicken: Wash the chicken and dry it, cut into cubes, put in the prepared marinade, and put the refrigerator for 1-2 hours.
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.
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.
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.
After simmering, add 2 tablespoons (30ml) of red curry. Stir well and add the Hericium erinaceus for a few minutes until evenly.
Add coconut milk and concentrate the chicken and potatoes. After stirring evenly, cover the lid and simmer for 10 minutes.
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.
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).
The finished product is baked! Sprinkle on the fragrant Thai basmati rice and enjoy the delicious ~ :)
The whole cooking process remembers to use a small fire, and the smell of simmer is fragrant.