STEP 1/14
Chicken breast, onion, zucchini and paprika are being prepared!
STEP 2/14
Chop the onions, please.
STEP 3/14
Cut the zucchini into half-moon shapes.
If you don't have zucchini, you can use zucchini!
STEP 4/14
Shred the paprika, too!
You can use any color, red, yellow, orange, or green.
STEP 5/14
Slice chicken breast thinly and easily.
I like chicken leg meat, too.
STEP 6/14
Put all the [sauce ingredients] except for red curry paste in a bowl and mix them.
I searched it on a Korean portal site
Coconut milk, Tycarepaste sold online without direct purchase. So suddenly! If you like coconut milk, you'll enjoy it~~
STEP 7/14
Grease a pan about 1T, add minced garlic, minced ginger and flavor. Stir-fry it on medium heat for about a minute
STEP 8/14
Add the curry paste and stir-fry it. (About 2 minutes)
Besides red curry, you can use green curry!
STEP 9/14
Add the chopped chicken breast and add a pinch of salt and pepper.
Stir-fry for about 5 minutes until cooked to a certain extent.
STEP 10/14
Add the onions and continue to stir-fry. (About 2 minutes)
STEP 11/14
Raise the heat to high and add the mixed sauce.
Cover and boil it until it's boiling
STEP 12/14
When it starts to boil, add paprika and zucchini, reduce heat to low, cover and simmer for another 10 minutes.
STEP 13/14
It's done! It's good to eat it with coriander, sriracha sauce, and lime juice depending on your preference!
STEP 14/14
If you're looking for unique food in this stone-rice soup!
Try making a tie-curry, too~~! It's as simple as curry.