How to make Thai red curry chicken wings?

Here's how to make delicious Thai red curry chicken wings:

1. Ingredients: 6 chicken wings, 1 potato, 1 broccoli, 1 spoonful of red curry paste, a small piece of Thai curry cubes, 50ml of coconut milk.

2. The practice and steps of stewed chicken wings in Thai red curry:

1. Thai curry is bought in the supermarket, you can try this brand.

2. Marinate the chicken wings, put cooking wine, a little salt, mix well and refrigerate for more than 1 hour.

3. Add sausages and cut into small octopus shapes. Chicken wing sausages are fried in a nonstick pan to color. Scoop up a spoonful of red curry paste, a little water, and stir-fry with the chicken wing sausage to dissolve the Thai curry.

3. Start a small saucepan, pour a bowl of water, cut the potatoes into cubes and cook, and add the broccoli. Pour in the chicken wings, sausages and sauce from the nonstick pan. Add a teaspoon of Thai curry, simmer, add 50ml of coconut milk to collect the juice!

4. The soup is especially good for rice, and the chicken wings are also very tender! If you don't like spicy Thai curry, you can cook, pot, serve and eat delicious Thai red curry chicken wings.

Thai curry chicken wings".

Ingredients Used:

1. 8 chicken wings. 2. 20 grams of curry powder. 3. 20 grams of Thai sweet coconut powder.

4. A pinch of edible salt. 5. A little lime juice. 6. Six grams of cooking wine.

7. 5 grams of umami soy sauce. 8. Appropriate amount of edible oil. 9. Appropriate amount of warm water.

Steps to make it:

1. Handle the chicken wings first, and then marinate them with cooking wine and edible salt.

2. Heat the wok first, then pour in the cooking oil.

3. Boil the cooking oil in the pot until it is 7 hot, and pour in the marinated chicken wings.

4. Turn on low heat and fry slowly.

5. Fry the chicken wings on both sides to a golden brown.

6. Then pour the umami soy sauce over the chicken wings.

7. Then pour the Thai curry powder into the chicken wings in the pot.

8. Pour in the Thai sweet coconut powder.

9. Continue to stir-fry evenly over low heat.

10. Then pour in the prepared warm boiled water.

11. Turn on medium heat, cover the pot, and simmer slowly until flavorful.

12. Cook the sauce in the pan until thick, then pour the lime juice into the pan and stir well.

13. The delicious Thai curry chicken wings are ready like this.

14. Serve on a plate.

Thai red curry chicken wings.

Brief introduction. Curry is a typical Thai delicacy with spices such as red chilli, lemongrass, cumin and coriander. Shin Kong brand Thai red curry noodles make you easy to cook, simple and delicious.

Material. 1 boneless chicken thigh, 30g Thai red curry powder, 1-2 Thai lime leaves, a few garlic heads, an appropriate amount of losil leaves (or a nine-layer tower), 1 chili pepper, coconut milk, appropriate amount of fish sauce.

Method. 1. After stir-frying garlic in a hot oil pan, add curry powder and 2 tablespoons of coconut milk and stir-fry until completely integrated.

2. Add the chicken and stir-fry until it is half cooked, pour in the coconut milk and cook until it boils, then turn to low heat and cook for about 2 3 minutes.

3. Add half a tablespoon of fish sauce to taste, tear the Thai lime leaves in half and cook with the chili pepper for about 1 minute.

4. Add basil leaves and cook slightly before cooking, then turn off the heat and enjoy.

What are chicken wings.

Chicken wings as the name suggests are chicken wings, also known as chicken wings, and the meat is very small, chicken wings can be divided into chicken wings and shoulder tips, chicken wings are the first joint connecting chicken wings, this place has more meat, and the nutritional value of chicken wings is very high, but also has the effect of warming and benefiting qi, strengthening the waist and stomach, and the meat of chicken wings contains very rich collagen.

Chicken wings as their own wings, it has some **, muscles and bones, ** is the structure of the organ level, and every muscle and bone is also an organ, chicken wings can participate in the movement of chickens, mainly the power of chickens to fly, so chicken wings as a horizontal structure of the system, in our daily life, although the nutritional value of chicken wings is very rich, but we can not eat too much, because because hormones can make chickens grow instantaneously, so it is very common to inject hormones into chickens, Therefore, if you use some chicken wings for a long time, you may eat more hormones, and the place where the chicken is injected with hormones is under the chicken wings, so if you eat some foods with excessive hormones for a long time, it may affect the secretion of hormones in our body.

Chicken wings as an organ of chicken, there is some collagen and meat on it, and it tastes very delicious, his practice is also very varied, such as cola chicken wings, and chicken wings are also suitable for a wide range of people, chicken wings contain a lot of strong blood vessels, as well as collagen, etc., so for some cardiovascular diseases, there are also some ** diseases have a good alleviation effect, and the content of vitamin C contained in chicken wings is very high, more than some vegetables, so it is said to be good for vision, Also, the development of bones plays a very important role.

The above is what chicken wings are introduced to you, chicken wings as a part of chicken, its nutritional value is very high, and it tastes very delicious, we can eat some chicken wings at home, but when eating chicken wings, it should be in moderation.

Ingredients: 40 grams of coconut milk powder.

Thai Red Curry Paste 50g.

250 grams of chicken thighs.

Fish sauce 20ml

Salt and sugar to taste.

50 grams of bamboo shoots.

Potatoes 2 pcs.

Carrot 1 pc.

Half a green and half a red pepper.

Preparation of Thai Red Curry Chicken.

Cut the bell pepper into small pieces.

Carrots, potatoes, bamboo shoots cut into small pieces.

Deboned chicken thighs and cut into small pieces.

Rinse the coconut milk powder with hot boiling water and stir well.

Heat the salad oil in the pan and stir-fry the curry sauce until fragrant.

Add the chicken pieces and stir-fry until discolored.

Add the prepared coconut milk and bring to a boil over medium heat.

Add the potatoes, bamboo shoots and carrots and continue to cook until the soup thickens. Finally, add bell peppers, sugar, salt, and fish sauce, and then boil and turn on the heat.

First, clean the chicken wings. Marinate with a little salt and green onions, ginger and garlic for about two hours, then put a small amount of oil in the pot, put the chicken wings in and stir-fry, then put the Thai red curry in it, and cook for about half an hour.

Method. Finely chop the lemon leaves; sliced red peppers; Sliced ginger was patted; mushroom slices; Sweet bean pods are cut in half with an oblique knife; Cut the cherry tomatoes in half.

When the chicken wings are fried on both sides until they turn yellow, sprinkle curry powder & turmeric powder and fry them slightly until medium-rare.

Then take out the chicken wings and set aside, and stir-fry the red curry paste, turmeric powder, and curry powder with chicken fat in the pot.

Add the coconut milk to the stir-fry in batches, then add the broth, ginger slices, fish sauce, and coconut sugar.

Then put the chicken wings and mushrooms in the pot, cover and simmer over low heat for 7 minutes, then add sweet bean pods, lemon leaves, and red pepper flakes and cook for 2 minutes, turn off the heat and then put on the small tomatoes, and finally garnish with coriander (but I forgot @@).

Material. Red, yellow, green peppers, eggplant, corn, pocket mushrooms, cherry tomatoes, cauliflower, sweet potatoes, 3 pumpkins, carrots, 1 onion, 2 beef tomatoes, 2 chicken thighs, 3 coconut milk, 1 can of red curry paste, 3 tbsp Thai lemon leaves, 6 slices of fish sauce, 2 tbsp 9-layer tartar, and sugar to taste.

Method. Start by preparing the ingredients and cutting them all into the same size as much as possible, or evaluate the right size for yourself.

After heating the pan, first fry the chicken skin side down (ask the store to help me cut it in advance) until fragrant, and then remove the skin from the pan (not until cooked), and stir-fry the diced onion and tomato until the onion is soft.

Pour the coconut milk into the pot, mix with 1:1 water, add the red curry sauce until dissolved and mix well, then add the stewed vegetables that need to be boiled for a long time (potatoes, sweet potatoes, and pumpkin are similar types of ingredients, but the taste and texture are slightly different, you can consider the proportional amount), and then add the Thai lemon leaves with the leaf stems removed (because of its coarse fiber, you can decide whether to eat it or not), and then add the chicken thighs just now, and simmer until potatoes and other ingredients can be pierced (you can also steam them first).

Then add red, yellow, green peppers, eggplant, pocket mushrooms (in fact, as long as you like to eat mushrooms are very suitable), small corn, small tomatoes. and other ingredients, and then add fish sauce, nine-layer tower, and sugar. Finally, you can put vegetables like blanched cauliflower on the plate, which is not only beautiful but also healthy >

Ingredients: 6 kinds.

Please click Enter a description.

Chicken thighs. 4 pcs.

Please click Enter a description.

Potato. 1 pc.

Please click Enter a description.

Carrot. 1 pc.

Please click Enter a description.

Onions. Half.

Please click Enter a description.

Pea. 50g

Please click on the hand code to enter **Description.

Coconut milk. 40ml

Excipients: 1 kind.

Ginger slices to taste. Seasoning: 2 types.

2 teaspoons of sugar. Salt to taste.

Cooking steps: 9 steps.

Step 1<>

Please click Enter a description.

Prepare the ingredients, remove the bones of the chicken thighs and cut them into pieces, wash and cut the other side dishes, and set aside;

Step 2<>

Please click Enter a description.

Put the chicken thighs in cold water, then put in two slices of ginger, boil over high heat, skim off the blood foam, remove the foam and rinse it with water, drain and set aside;

Step 3<>

Please click Enter a description.

Pour a little oil into the pot, add the red curry paste, and slowly fry over low heat to bring out the fragrance;

Step 4<>

Please click Enter a description.

Add the blanched chicken thighs, reduce the heat to medium, mix with the red curry sauce and stir-fry well;

Step 5<>

Please click Enter a description.

Add the onion again and continue to fry until fragrant;

Step 6<>

Please click Enter a description.

Stir-fry the peas, potatoes and carrots a few times;

Step 7<>

Please click Enter a description.

Pour in the boiling water that can not be covered with ingredients, add 2 teaspoons of granulated sugar and a little salt, bring to a boil over high heat, turn to low heat and simmer for 30 minutes;

Step 8<>

Please click Enter a description.

Finally, add the coconut milk and it is ready to serve.

Materials. 3 chicken thighs.

Potatoes 1 pc.

Eggplant 1 pc.

Peas to taste.

Thai Red Curry Two spoonfuls.

Coconut syrup 30ml.

Whipping cream 30 grams.

Salt to taste. Fish sauce to taste.

Steps. 1. Cut the three chicken thighs into cubes, if it is too troublesome, you can also buy ready-made chicken thighs, about 300g.

2. Peel the potatoes and cut them into small pieces, peel and cut the eggplant into strips, and take an appropriate amount of peas according to your preference for later use.

3. Add oil to the pan, quickly fry the chicken until the surface is golden brown, and then put it out for later use.

4. Re-add the oil, stir-fry two spoons of curry paste until fragrant, pour in coconut milk and whipping cream, add a little water to prevent the pan from sticking, and bring the sauce to a boil.

5. Add the chicken and potatoes, add water and potatoes after stir-frying, cover the pot and simmer the potatoes for eight to nine minutes.

6. Pour in the eggplant and peas, add an appropriate amount of salt and fish sauce to taste, cook all the ingredients, and thicken the sauce to your liking.

7. Put it on a plate at the end.

Ingredients: Chicken breast 250g

1 carrot.

Green and red peppers are appropriate to send a brigade.

Fresh small potatoes Two small ones.

Red curry paste to taste.

Coconut water 245ml

Fish sauce in moderation (too much will be salty).

Preparation of Thai Red Curry Chicken.

Slice the chicken breast, pour in a little cooking wine and marinate for 10 minutes.

Please click Enter a description.

Garnish cut into cubes. <>

Please click Enter a description.

Ingredient. <>

Please click Enter a description.

Stir-fry the curry and oil in hot oil, add the coconut milk and chicken.

Please click to enter a description of the envy acres in the picture.

Cook slightly, add the garnish, and add 2 tablespoons (baking spoon) of fish sauce when cooked.

Please click Enter a description.

No spicy or happy. La-la-la. ~

Please click to enter a description of the picture.

Tips: There is curry paste and fish sauce without adding salt.

Stir-fry the onion until fragrant, add the chicken grains marinated in cooking wine, add water after the chicken changes color, add water to the kitchen foam, add potatoes and oyster mushrooms, add bright carrots, add curry to taste, cover the lid and cook until the soup is thick, pour the envy mold on the rice, and the adult pie is wide and delicious.

Material. Imitation chicken thighs, a small tomato, about 10 lemongrass, a white sauce cube, a piece of red curry, a tablespoon of sugar, a teaspoon of fresh milk, 100cc

Method. Cut the chicken into pieces, wash the small tomatoes, and prepare all the ingredients.

Add a tablespoon of tomato to the oil in a hot pan, first deflate the chicken, then add the small tomatoes and lemongrass (the lemongrass is slightly folded to let it taste out).

When the chicken is deflated, add water, add water until it covers half of the chicken, and start to simmer until the chicken is cooked.

When the chicken is cooked, add the white sauce cubes, fresh milk, sugar, and then cook until the white sauce cubes are scattered, and the juice can be slightly reduced. Finish.

Method. Cut the chicken into pieces, wash the small tomatoes, and prepare all the ingredients.

Add a tablespoon of oil to a hot pan, first deflate the chicken, and then add the small tomatoes to feast and lemongrass (lemongrass under the pot slightly fold the shirt to let it taste out).

When the chicken is deflated, add water, add water until it covers half of the chicken, and start to simmer until the chicken is cooked.

When the chicken is cooked, add the white sauce cubes, fresh milk, sugar, and then cook until the white sauce cubes are scattered and the juice is slightly reduced. Finish.