Home-style Thai Red Curry Chicken Recipe

Curry Chicken is something many people have made, with both Japanese and Thai styles.Rice can be served alongside it, making it simple yet hearty.

Compared to Japanese curry powder, I prefer the rich, spicy taste of Thai curry paste, which is even spicier and more filling! You can also choose green or yellow curry based on your preference; the cooking method remains the same.

　　Ingredients Main ingredients: small chicken legs 4 pieces,potato 1 piece,Chinese radish 1 piece,onion half a piece,peas 50g,Thai red curry paste 40g,

coconut milk

40ml,

2 teaspoons of sugar,and salt to taste. Ginger

slices

Steps

1. Prepare the ingredients, remove the bone from the chicken legs and cut them into pieces; wash and prepare the other vegetables for cutting;

2. Place the chicken in cold water with two ginger slices, bring to a boil over high heat, then skim off any foam that appears.Once done, rinse under clean water to remove excess foam, drain and set aside. 3. Add a small amount of oil to the pot, add the red curry paste and stir on low heat until fragrant.

4. Add the boiled chicken pieces, increase the heat to medium and mix well with the curry paste.

5. Add the onion, continue to stir until it releases its fragrance;

6. Add the peas, potato, and

carrot pieces, stir for a few moments.7. Pour in enough water to cover the ingredients, add 2 teaspoons of sugar and a little salt, bring to a boil over high heat then reduce to low heat and simmer for 30 minutes. 8. Add coconut milk just before serving, then it's ready to be served.