It’s a little like Thai yellow curry, but way hotter. Plus, no milk or coconut required. Frozen vegetables, including soup vegetable mixes or stir fry mixes, can also be added to the recipe if you like. Ultimate result is really tasty and quite cheap to make. You’ll probably want to reduce the amount of korean red pepper used unless you enjoy extremely spicy foods.
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings2
AuthorJarandhel Dreamsinger
Ingredients
1Large Potato
1small onion
1Large Chicken Breastbonless, skinless or 3 Small Chicken Breast Tenderloins (same)
Vegetable Oilnot olive oil, I think that'd ruin the taste Enough to coat bottom of skillet in thick layer, though could use less if desired.
Water - Enough to completely cover everything in skillet.
2heaping tablespoons finely ground korean red pepper from H-Mart
2heaping tablespoons coarsely ground korean red pepper from H-Mart
1tablespoonfinely ground ginger
1tablespoongarlic salt or garlic powder
Instructions
Chop up the potato, the onions, and the chicken breasts into pieces, each no bigger than the smallest joint of your pinky.
Coat the bottom of the skillet with a thick layer of vegetable oil. At the very least enough to coat all of the ingredients if you toss them in it.
Add the spices and toss the ingredients till they are thoroughly mixed.
Pour enough water into the skillet to completely cover all ingredients. Toss again to mix the spices & oil with the water.
Cook uncovered on burner on high till 1/2 to 3/4 of the liquid has boiled off. Stir frequently.