Ingredients
- 500g chicken
- 50g onions
- 50g potatoes
- 20g green chiles
- 20g red chiles
- 10g ginger slices
- 10ml light soy sauce
- 5ml cooking wine
- cornstarch
- 15g spring onions
- 3g white sugar
- 3ml dark soy sauce
- curry paste
- cooking oil
- 4g salt
Directions
Tips
- Before frying the chicken, marinate with cooking wine can remove the bad smell of raw meat. When frying, the inside meat will be fresh and tender without the bad taste.
- The taste of each curry is different, but you can use any curry you like to make this dish and enjoy a different flavor.
- Make sure you read the instruction of the curry paste. Some curry is liquid and some are solid. Adjust cooking steps based on the curry‘s instruction.
Steps
1 Done 5 minutes | Peel, wash and dice potatoes into pieces. |
2 Done 5 minutes | Wash and slice the onions. |
3 Done 5 minutes | Wash and slice green and red chiles into slices. |
4 Done 5 minutes | Wash and clean the chicken and cut into small cubes. Add light soy sauce, cooking wine, salt, and cornstarch to marinate. |
5 Done 5 minutes | Add oil and preheat the pot. Fry potatoes until golden brown. Remove and drain oil. |
6 Done 5 minutes | Fry diced chicken. Fried until meat is no longer pink. |
7 Done 5 minutes | Use the remaining oil to saute ginger slices, green onion strips, green chiles, red chiles, onion slices. |
8 Done 5 minutes | Pour in the chicken and stir well. |
9 Done 5 minutes | Add curry paste, cooking wine and stir-fry until fragrant. |
10 Done 5 minutes | Add potatoes, water, sugar, dark soy sauce, and salt and cook for 3 minutes. |
11 Done 5 minutes | Use another bowl to mix cornstarch and water. Add to the pot and cook until the soup is reduced. |
12 Done 5 minutes | Pour hot oil over the dish and mix well. |
13 Done 5 minutes | Remove from heat and serve with rice. |
