Rich coconut flavor and simple recipe | Thai coconut milk chicken curry

Cooking Instructions

1. Preparation of ingredients

   

2. Remove the chicken thighs and cut them into large pieces, add 1 teaspoon of salt, 2 tablespoons of cooking wine and black pepper and marinate for half an hour

   

3. Put a little oil in the pan and fry the chicken thighs and remove them

   

4. Heat a pan with a little oil, add onion and garlic and stir-fry until fragrant

   

5. Add the potatoes, carrots and chicken thighs and stir-fry well

   

6. Add about 200g of water and coconut milk (1:1 ratio)

   

7. Simmer in the curry over medium-low heat for 15 minutes

   

8. Finally, add the green and red peppers and cook over medium heat for 2 minutes

   

9. Add 1 teaspoon of brown sugar (without coconut sugar, replace brown sugar or brown sugar or white sugar)

   

10. 1 tablespoon fish sauce to taste

    

11. Remove from pan and sprinkle with chopped basil or fresh basil leaves

    

12. Invincible!