Main Ingredients:
1 chicken thigh; 1/2 potato; 1/2 onion; 1/2 carrot.
Additional Ingredients:
1/2 box of coconut milk; some oil.
Seasonings:
Some water.
Taste: Original; Cooking Method: Other; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Coconut Curry Chicken Rice
First, prepare the vegetables. Peel and cut the carrot, potato, and onion into small pieces.
Remove the bone from the chicken thigh, leaving the skin on, and cut it into pieces. Soak it in water and squeeze out the excess water. Use a large chicken thigh instead of chicken breast for better taste.
Heat the oil in a pan, add the onion and stir-fry until fragrant, then add the chicken and stir-fry until it changes color.
Add the potato and carrot pieces and stir-fry evenly. Add enough water to cover the ingredients and simmer over medium-low heat for 15 minutes.
Add the curry paste, turn up the heat, and add half a box of curry seasoning. The taste is just right and there is no need to add salt or other seasonings. Keep stirring until the curry paste melts.
Add half a box of coconut milk, stir evenly, and simmer over high heat until the sauce thickens.
When the curry sauce thickens, it’s ready to serve. Serve with a bowl of rice for a satisfying meal. This curry rice tastes just as good as the ones served in restaurants. Highly recommended for curry lovers to try.
