1 small boneless chicken
- Calories = Medium
- Heat half the oil in a wok over high heat, add the pieces of chicken and the peeled and finely chopped shallots, and brown them on all sides, stirring regularly. Book out of the wok.
- Heat the remaining oil and place the curry paste in it. Dilute with soy sauce. When it begins to crackle, replace the pieces of chicken and shallots. Drizzle with coconut milk. Mix well, lower the heat. Cover and simmer for 15 minutes over medium heat.
- Serve with Thai rice.
Tips and tricks for Chicken curry and shallots
For a spicier flavor, add a small whole red pepper when pouring in the coconut milk. Remove it before serving.