So that you might be preparing Boiled Egg and Potato Yellow Curry recipes for your family but this tips may be helpful.
By no means prepare dinner these items in an Air Fryer
In the last few years, Air Fryers have change into extremely popular in addition to an essential kitchen equipment. Basically an amped-up countertop convection oven, it's fairly often really useful by cooking specialists to prepare frozen food, bake cookies, and even fry bacon, chicken and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has a lot much less fat. This cooking methodology may additionally reduce down on among the different harmful effects of oil frying.
Before you jump to Boiled Egg and Potato Yellow Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got benefit from reading it, now let’s go back to boiled egg and potato yellow curry recipe. You can have boiled egg and potato yellow curry using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Boiled Egg and Potato Yellow Curry:
- Get 200 grams Chicken thigh meat
- Prepare 500 grams Potatoes
- Get 50 grams Onion
- Provide 4 Boiled eggs
- You need 1 tsp Vegetable oil
- Take 50 grams Yellow curry paste
- You need 400 ml Coconut milk
- Get 400 ml Water
- You need 3 tsp Fish sauce
- Prepare 2 tsp Sugar, or to taste
Steps to make Boiled Egg and Potato Yellow Curry:
- Cut the chicken thigh meat into bite-sized pieces, the onion into 2cm wedges, and the potatoes in half (cut the potatoes larger than the chicken).
- Put vegetable oil and yellow curry paste in a pan and fry over low heat. Once fragrant, gradually add 240 ml of coconut milk in 3 batches and stir.
- Bring it to a boil, add the chicken and fry. Once the color of the chicken changes, add the potatoes, onions and boiled eggs.
- Bring to a boil, add 160 ml of coconut milk and 350 ml of water and simmer over medium-low heat (add a little water if the curry becomes too thick).
- When the chicken and potatoes are tender, season the curry with the Thai fish sauce and sugar. Add salt to taste.
- Transfer to a serving dish and top with basil. Enjoy it with rice!
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