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Thai Red Curry Chicken na pinakuluan ang manok, patatas at karot sa galangal at kaffir lime na may red curry paste at coconut milk.
I-marinate ang chicken tenderloin ng 1 kutsaritang asin, paminta, at kaunting cornstarch ng 10 minuto. Pagsabayin ang galangal at kaffir lime leaves sa tubig at i-simmer sa mahinang apoy ng 10 minuto upang mailabas ang pabango.
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.
Habang naghihintay, gupitin ang sibuyas, karot, at mga patatas. I-fry o i-pan-fry nang sandali ang mga patatas. Bahagyang i-fry ang manok sa mantika hanggang maluto. Igisa ang sibuyas at karot hanggang mabango.
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.
I-strain ang spiced water upang alisin ang galangal at kaffir lime leaves, pagkatapos ay ibuhos sa kaldero. Ilagay ang lahat ng natitirang sangkap at pampalasa maliban sa coconut milk. Pakuluan ng 10 minuto hanggang lumapot ang sarsa.
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.
Bago ihain, ibuhos ang coconut milk, pakuluin, at agad na patayin ang apoy.
Just before serving, pour in the coconut milk, bring to a boil, and immediately turn off the heat.
