1. Find a small bowl, put a piece of curry paste, three tablespoons of water, cover with plastic wrap, put it in the microwave oven for 2 minutes, take it out, or stir with a spoon, and put it in a cool place
2. Put a small spoon of salt, a small amount of sugar and a few drops of cooking wine into the chicken, marinate evenly, pour in the curry sauce, grasp evenly, knead the chicken, and let the curry fully enter the chicken
3. After the chicken curry block is fully massaged, pour in a tablespoon of starch, grasp evenly, then pour in a little oil seal oil, and let it stand for more than 30 minutes, two hours better
4. Heat the oil in the pot, fry the potatoes until golden brown, and remove for later use
5. Then pour the chicken pieces into the oil and oil them. When the surface is a little burnt, remove them for standby
6. Leave about a tablespoon of oil in the pot, then put in butter, over low heat, add chopped onion and garlic, over low heat, stir fry until fragrant,
7. Add a large bowl of water, pour in the chicken pieces, boil and open the lemon leaves, turn to a low heat, and cook for about ten minutes
8. Pour 1 / 4 bowl of coconut milk into oats, mix well, set aside
9. About ten minutes later, the soup is a little less, taste it, put salt into the soup, then pour in green pepper and red pepper slices, stir fry evenly
10. Then pour in the small carrot, stir fry, then pour in the potato, put in two pieces of curry paste, stir fry for a while
11. Pour in coconut milk and oatmeal, stir evenly, boil for about a minute, then serve.