Home dish
by CookWhatHK0 saved
Thai Red Curry Chicken simmers chicken, potato and carrot in galangal and kaffir lime broth with red curry paste, finished with coconut milk.
Marinate the chicken tenderloin with 1 teaspoon of salt, pepper, and a little cornstarch for 10 minutes. Combine the galangal and kaffir lime leaves with the water and simmer over low heat for 10 minutes to extract the fragrance.
雞柳先用1茶匙鹽和胡椒粉醃10分鐘，撒少許粟粉備用。將檸檬葉和南薑加水小火煮10分鐘，令香氣滲出。
While waiting, cut the onion, carrot, and potatoes. Fry or pan-fry the potatoes briefly. Lightly fry the chicken in oil until cooked. Stir-fry the onion and carrot until fragrant.
等待期間切好洋蔥、紅蘿蔔、薯仔，薯仔先煎或炸一下，雞柳過油炒香，洋蔥和紅蘿蔔下鍋炒香。
Strain the spiced water to remove the galangal and kaffir lime leaves, then pour into the pot. Add all the remaining ingredients and seasonings except the coconut milk. Simmer for 10 minutes until the sauce thickens.
將煮好的香料水濾去檸檬葉和南薑，倒入鍋中，加入所有材料及調味料（椰漿除外）煮10分鐘，醬汁收至濃稠。
Just before serving, pour in the coconut milk, bring to a boil, and immediately turn off the heat.
起鍋前倒入椰漿煮滾即熄火，即成。
