Practice, 1. Oil pan Pour in curry sauce, pepper, cinnamon and star anise until fragrant. Then add the red onion until the water comes out. Soak potatoes in clear water for later use to remove excess starch and prevent potatoes from discoloring. 2. Add the chicken and stir fry, so that the chicken is covered with spices. Then simmer for 20 minutes on medium heat. Add potatoes. Stir-fry for about 10 minute without adding water to the chicken pieces. The amount of water added depends on how strong you want the soup. Then simmer for 10 to 15 minutes. You can turn it once in a while, but the movement should be slight, so as not to break the chicken pieces and potatoes. 3. Pour in coconut milk and stir gently. Then you can take out the pot and put it on the plate. Eating with Thai fragrant rice is absolutely exotic.
Thai roast wing, seasoning: 2 tablespoons fish sauce, 2 tablespoons sugar, 3 tablespoons water, 1 tablespoon chopped red onion, 2 tablespoons coconut milk powder, curry powder, Chili powder, white pepper powder and 1 tablespoon chopped garlic.
That is, mix all seasonings and put them into a large bowl, wash and dry the chicken wings, put them into a seasoning bowl, evenly coat the chicken wings with seasoning, seal the bowl with plastic wrap and marinate for more than 3 hours. I usually marinate it overnight, which tastes better. Pay attention to the remaining seasoning of pickled chicken wings. Put the marinated chicken wings in a baking tray, then put them in an oven preheated to 200 degrees, and bake for 25-30 minutes until the surface is brown, and you need to turn them over once in the middle. Put the remaining seasoning of pickled chicken wings into a small pot and cook on low heat until the seasoning thickens, then leave the fire. Then pour the cooked seasoning on the roasted chicken wings, and the delicious Thai roasted wings can be enjoyed.