White curry potato chicken
By DeshawnBoyer
Although white curry does not have the publicity of other curry colors, it will definitely not mistreat the taste buds of diners! The milk is full of fragrance and is especially suitable for children and friends who are afraid of spicy food! It is said that white curry is more suitable for cooking in summer!
Recipe Recommendations
- chicken legs 2 only
- small potatoes of 2
- carrots half a
- onion half a
- garlic 3 petals
- black pepper appropriate amount
- coconut milk half a cup
Steps for White curry potato chicken
1
Thai white curry and coconut milk.
2
Ingredients: onions, potatoes, carrots.
3
Bone the chicken legs and chop them into small pieces (prepared by the store.) Wash it for later use.
4
Cut half the onion into small pieces, and minced garlic.
5
Peel 2 potatoes and half a carrot separately and cut into small pieces.
6
Heat the pan and add a little olive oil.
7
Pour in the onion cubes and mashed garlic.
8
Saute onions and mashed garlic until fragrant and add chicken.
9
Stir fry over high heat until the chicken color changes.
10
Add potatoes and carrot pieces and stir fry for about 2 minutes.
11
Pour in the white curry soup.
12
Pour in half a cup of coconut milk.
13
Add a little water, bring to a boil over high heat and turn to low heat and simmer for about 10 minutes.
14
Finally, sprinkle with a little black pepper to taste.
15
Wash the mint and chop it.
16
Finally, sprinkle with chopped mint and serve.White curry potato chicken Make Tips
1. This white curry soup can also be made by adding some of your favorite vegetables directly and putting them into the microwave oven! 2. There was also a little diced chicken inside itself, which had a sufficient milk flavor, so I only added half a cup of coconut milk. 3. The taste is just right and no need to add other seasonings. Finally, I would like to thank my sister-in-law for the white curry she gave me! My son likes it very much!