Preparation materials: curry powder, Thai curry sauce, coconut milk, fish sauce, brown sugar, chicken soup, chicken leg, frozen peas, green bell pepper, carrot, white powder, chicken soup and fresh pineapple.
Exercise:
1. Wash the chicken legs and cut them into small pieces. Wash and chop green bell pepper, carrot and fresh pineapple. Wash peas and put them on a plate for later use.
2. Take a pot, add curry powder and curry paste, and heat it on medium-low heat until the fragrance comes out, about 2 minutes. Then pour in coconut milk and stir well, then mix in fish sauce, brown sugar and chicken soup.
3. Add chicken legs, peas, green peppers and carrots into the curry paste mixture and stir well. Boil the mixture on medium-high heat, then reduce the heat to low heat and simmer until the chicken is cooked, which takes about 25 minutes.
4. Mix the white powder with the cold chicken soup in the bowl and stir it into the curry chicken pot. Add pineapple and cook while stirring until the soup thickens, about 5 minutes.
This delicious Thai curry pineapple chicken is ready. Come and have a try. It is delicious and nutritious, so it is worth a try.
Practice 2: Thai curry vegetable stew
Preparation materials: potatoes, carrots, eggplant, oil tofu, Thai green curry.
Exercise:
1. Cut potatoes, carrots and eggplant into hob blocks for later use, and cut tofu into pieces.
2. Heat the oil pan, stir-fry the prepared potatoes and carrots, add half a cup of Thai green curry and half a cup of water, turn to a low heat after the fire is boiled, and then add eggplant and oil tofu later.