1. Wash and peel potatoes and carrots, cut them into hob pieces and cook them, and cut onions and green peppers into sections for later use.

2. Boned chicken legs, washed and cut into pieces, and cooked in a boiling water pot.

3. Stir the oil in the wok over high heat, add curry sauce and stir-fry until fragrant, and add coconut milk and cold water.

4. Add chicken pieces and boil.

5. Add potato pieces, carrots, onion pieces and green peppers.

6. Add salt, sugar and chicken powder, and finally add curry powder. Cook for another 2 minutes and turn off the heat. Pour the red oil and turn off the fire.

Cooking tips

1, this Thai curry chicken is made of Thai curry sauce, which is available in some online stores or Metro, and cannot be made of Japanese curry blocks sold in supermarkets.

2. Finally, leave more soup, not too thick, and let the ingredients soak in the soup to eat together.

3. Coconut milk is an essential seasoning and has a Southeast Asian flavor.