Marinate chicken legs with lime palm sugar fish sauce salt and pepper for max of 20 mins.
2
On a hot pan, sautee onions garlic galangal with curry paste. Add chicken legs and chicken stock. Stir and cover for 5 mins. Open lid stir and add coconut milk. Season Cover the lid and cook for maximum of 20 minutes.
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Dish out and serve with purple rice and garnish with thinly sliced red chillies.
リスナップありがとうございます‼
タイカレー食べたことないんですけど、やっぱり辛いんですかね?
やっぱり辛いんですかヽ(ヽ゚ロ゚)ヒイィィィ!
辛いの苦手なんですけどちょっと挑戦してみたいですo(`^´*)