Preparation materials: curry powder, Thai curry paste, coconut milk, fish sauce, brown sugar, chicken broth, chicken thighs, frozen peas, green persimmon peppers, carrots, tahini, chicken broth, fresh pineapple

Practice:

1, chicken thighs cleaned and cut into small pieces and green persimmon peppers, carrots, fresh pineapple cleaned and chopped, peas wash clean and set aside on a plate.

2. Take a saucepan, add curry powder and curry paste, and heat over medium-low heat until fragrant, about 2 minutes. Then pour in the coconut milk and stir well, followed by stirring in the fish sauce, brown sugar and chicken stock.

3. Add the chicken thighs, peas, green peppers, and carrots to the pot of curry paste mixture and mix well. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cook over moderate heat until the chicken is cooked through, about 25 minutes.

4. Mix the tahini with the cold chicken broth in a bowl and stir into the chicken curry pot. Add the pineapple and cook and stir until the soup thickens, about 5 minutes.

This delicious Thai curry pineapple chicken is ready, you come to taste it, its taste is excellent, and rich in nutrients, it is well worth a try oh.

Practice 2: Thai curry vegetable stew

Preparation materials: potatoes, carrots, eggplant, oil tofu, Thai green curry

Practice:

1, potatoes, carrots, eggplant, cut into pieces of the hobnail standby, the oil tofu cut into pieces.

2, hot frying pan, under the prepared potatoes and carrots stir fry, add half a cup of Thai green curry, half a cup of water, high heat boil and then turn to low heat simmer, eggplant and oil tofu can be put in later.