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

The chicken is tender and refreshing ✨, and the addition of coconut milk adds a smooth texture and a strong Thai flavor! Even if you don't use Thai curry, the taste is not bad! The soup of the curry is so good with rice

Ingredients

Chickenthigh 4

Coconutmilk 200 g

Onion 1/2

Garlic 5 cloves

Potatoes 2

Carrot 1

RedPepperandGreenPepper Halfeach

Curry 50 g

Fishsauce 1 spoon

Brownsugar 1 teaspoon

Cooking Instructions

Preparation of ingredients
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
Put a little oil in the pan and fry the chicken thighs and remove them
Heat a pan with a little oil, add onion and garlic and stir-fry until fragrant
Add the potatoes, carrots and chicken thighs and stir-fry well
Add about 200g of water and coconut milk (1:1 ratio)
Simmer in the curry over medium-low heat for 15 minutes
Finally, add the green and red peppers and cook over medium heat for 2 minutes
Add 1 teaspoon of brown sugar (without coconut sugar, replace brown sugar or brown sugar or white sugar)
1 tablespoon fish sauce to taste
Remove from pan and sprinkle with chopped basil or fresh basil leaves
Invincible!