Thai coconut milk curry chicken can choose to use the whole chicken, of course, you can also choose to use chicken legs to do, and need potatoes, curry butter, carrots, onions, coconut milk or milk. First of all, chicken first with scissors to the bone, cut off the tendons, and at the same time pat the chicken legs, so that the meat becomes more fluffy, add a spoonful of cooking wine, a spoonful of cornstarch and three slices of ginger, marinate for 15 minutes; in the marinade at the same time, can be prepared for other side dishes, will be the diced onion, the pot of oil with the temperature of the oil into the eight mature, into the onion, probably stir fry for a while, fry the aroma can be, and then will be the onion sheng to the side, the pot and then pour oil to seventy percent heat, put the chicken stir fry until the color turns white can be, and at the same time into the fried onions and curry pieces, add water did not exceed the chicken, about one minute to cook, and then add three tablespoons of coconut milk or milk with the soup cooked until thickened when you can take off the pot.
Coconut milk is a special seasoning in chicken curry, it is not the same as coconut milk, coconut milk need to choose fresh mature coconut to go through the process of pressing, peeling and filtering and other multi-process production and become, have to replenish electrolytes, correct dehydration to achieve the role of diuretic swelling. In the production of Thai coconut milk chicken curry, no coconut milk, we can use milk or coconut milk and other dairy products instead of coconut milk.