Thai green curry chicken

It's hard to understand how to translate the Chinese language into Chinese. Haha Thai food is mainly spicy, and curry is an indispensable member of “spicy”. Among them, green curry is the head, the hottest; red curry follows; yellow curry, which is normal, is the least spicy. The Thais eat this dish with a little red pepper. I couldn't stand that smell so I omitted it. Thais are said to have spent days making this dish in ancient times to develop their own main dish of green curry sauce. Today, thanks to technology, just a small can is enough to meet people's needs. But a normal market like Wal-Mart can't be sold。

Recipe Recommendations

chicken 500G
Green curry sauce 50g
coconut milk 250ml
water
Fresh nine-story tower
Winter bamboo shoots shredded 500G
eggplant a little
green and red pepper a little
fish sauce 1 tablespoon
sugar 2 tablespoons
salt 1 teaspoon

slightly spicy
cook
ten minutes
simple

Steps for Thai green curry chicken

The chickens cut their chests into 3 cm, the nine floors of the leaves were purified, the peppers and the eggplants were cut into small pieces, and the winter silk was used as a spare。

Take a clean pot, pour two-thirds of coconut milk, and boil in the fire。

Coconut milk in the pot is foaming, currying, evening。

Add two large cups of water and burn the fire。

Put it in the chicken, mix it evenly。

About five minutes later, peppers and eggplants were added, and winter silk was added after about three minutes。

Add the remaining coconut milk, fish troughs and water, and the fire boils for about five minutes before the transfer of sugar, salt and nine-storey towers. You can make a pot。