I have always had a Thai curry since I started eating Thai food very early in the country. I went to the honeymoon and went to Phuket. The Thai-style curry loves deeper and deeper Thai-style yellow curry green curry. It may look like Chinese curry color. But the taste is a very different kind of bitterness. Only the people who have tasted it have realized that this green curry is made from the bagged curry season brought back from Thailand. I still do a lot of work [Kung Fu]. ~ Now some domestic [foreign] supermarkets can also buy exotic spices. You may wish to find a lot of familiar but unrecognized spices:)
Pour the chicken breast into chicken pieces, add wine, salt, a little egg white and starch, mix and marinate for more than 20 minutes.
Garlic chopped into garlic. Wash the green pepper and cut into small pieces. The onions are cut into silk. Dry red peppers to the seeds.
Pour a little oil into the pan, and the small fire will dry the red pepper, garlic and onion. Pour in the green pepper slices and stir fry for a while. Put the whole bag of green curry in the pan and stir well. Pour in two bowls of boiling water.
After the curry juice in the pot boils, pour in half of the coconut milk, a little fish sauce, and lemon two, and squeeze the juice into the pot.
Wash the potatoes and cut the small pieces (the hob block). When the curry juice is boiled again, pour in the potato pieces, cover the lid and simmer until the potatoes are smashed. Try to add salt and sugar according to the actual taste. Put the chicken slices into the curry sauce and cover the pot for ten minutes. Can be out of the pot.
1, this is a large portion of the amount of food, a small portion of a green pepper can be a potato. 2, frozen chicken breast is better than the bracts. 3, if there is lemongrass ... add to the more authentic. 4, this is a personally explored recipe, please add and improve.