Step 1

Rinse the chicken thighs, use kitchen scissors, go in from the end with more meat, cut along the bone, there is a layer of film between the bones and the meat, remove the bones along the membrane, and take the meat. (If you don’t know how to remove the bones of chicken legs, search for a video to see)

Step 2

Put cold water, a few slices of ginger, chicken bones into the soup pot, turn on high heat, boil for 5 minutes, cover, and simmer over low heat.

Step 3

Prepare 2 potatoes and wash the boneless chicken thighs

Step 4

Peel and cut the potatoes into pieces, wash off the slippery starch on the surface, and cut into cubes about 2.5cm in size. Bring a pot of hot water to a boil, put the potatoes in and cook, about 5 minutes.

Step 5

When boiling potatoes, cut the chicken thighs, one chicken thigh, into pieces. Put cooking wine on it to remove the fishy smell. About 5 minutes, wash and blot with kitchen paper.

Step 6

Prepare the seasoning: On the picture is Thai Niang yellow curry paste, coconut sugar, fish sauce, coconut milk, and Chaotian pepper.

Step 7

Turn the casserole on low heat. Shake the coconut milk well and add 100ml of half of the coconut milk.

Step 8

Add 80g of yellow curry paste.

Step 9

Stir-fry curry paste, it must be over low heat, slowly dissolve and dissolve. If the curry is burnt at high temperature, it will be bitter and difficult to eat.

Step 10

When the coconut milk and curry are completely integrated, pour in the remaining half of the coconut milk 100ml.

Step 11

Stir well and simmer slowly until fully combined.

Step 12

The chicken bone broth is cooked and ready to use.

Step 13

Add the broth, 2 tbsp first, adjust the consistency.

Step 14

Stir well.

Step 15

Turn on high heat and bring to a boil. Stir while cooking to avoid burning.

Step 16

Add chicken thighs and bring to a boil.

Step 17

After 2 minutes, add the potatoes.

Step 18

Stir well. Taste it.

Step 19

Add fish sauce. Taste it, as long as it’s salty enough.

Step 20

Add coconut sugar and adjust the sweetness.

Step 21

Add pepper rings, lemon leaves. Stir, taste, and serve.

Step 22

Wow, a pot full of Thai coconut curry chicken.

Step 23

What a beautiful light yellow curry.

Step 24

Scoop a spoonful, it’s all chicken thighs.

Step 25

Come to a bowl of rice. I’ve already stolen a few bites, and it’s so delicious.

Step 26

Curry chicken thigh bibimbap. Support! Chicken bone soup, put some vegetables: chicken cabbage, cabbage, winter melon, kelp, mushrooms, whatever you want, with a bowl of soup.