Thai green curry chicken
By VicentaLakin
Green curry has always had an irreplaceable place in the hearts of Thai food lovers, with fresh curry mixed with fragrance coconut juice, suitable for dry winters. Since the method of production is simple and has no technical content, it's kind of a quickie, and I hope you like it. (The vegetables can be mixed with silk, potatoes, etc., if you like
Recipe Recommendations
- slightly spicy
- cook
- ten minutes
- simple
Steps for Thai green curry chicken
1
the flowers cut into small ones, the eggplant went to the skin and cut the tarts. the chicken chest starts with a piece of meat about 8 mm, then with a knife on the back, the chicken slice is relaxed and cut into a chicken willow。
2
Coconut and curry sauce are ready for backup。
3
Half of the coconut is placed in the pot, and the small fire is boiled (the good coconut can see the oil on the surface when the pot starts). Put curry sauce in the boiler's coconut, spread it slowly and burn it again。
4
Go down to the good willows and make it white on the surface。
5
Go on down to the eggplant and cabbage and tumble the other half of the coconut。
6
Add half a bowl of clean water, start a fire, stew for 5-8 minutes, and bring in appropriate sugar and salt. A plate can be filled with lemonade (please omit if you do not like)。
7
today's material is for two people. * the trunks of coconuts are about 400 ml, and i bought them, so i put them around one and a half. * with regard to clean water, if there is enough coconut juice not to release water。
8
* Curry sauce may vary depending on the brand, in concentrations and salinity, and must be less then try to add. * If you want to have a thicker one, you'll have to mix it with the fire, and you'll have more soup. Be careful not to make a pot。
9
* Chicken is in principle made of boneless chicken legs, but chicken chests are as young as chickens when they are loosed. * This dish does not need to be oiled, and all materials need not be pre-supplied as other stews. ♪ Coconut doesn't taste sweet, so it needs to be transferred to sugar in human taste. I always like sugar, so I put around two spoons of sugar. * About the time of the stew, it's only possible if the eggplant and vegetables are cooked. * Finally, the concentrations of sweetness, saltyness and curry can be added to all materials after the first boiler starts。