Chicken Curry 2.0

Monday, February 15, 2010


Ingredients:
2 pc carrots, cut into chunks
3 pc potatoes, cut into chunks
3 cloves garlic, crushed
1 pc white onion, sliced
2 pc red and green bell peppers, cut into strips
1 cup thick coconut milk
¾ cup evaporated milk
50 grams yellow curry paste
500 grams boneless chicken breast fillet, cut up

Instructions:
Fry potatoes and carrots. Set aside. Sauté garlic and onion then add bell peppers in 2 tbsp oil. Add the chicken pieces then cook until half done. Set aside. In the same pan, Stir-fry yellow curry paste in 2 tbsp oil for 1 minute then add chicken, coconut milk, and evaporated milk and cook until meat is tender. Add potatoes and carrots. Simmer for 5 minutes or until sauce thicken.

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