Chicken Curry 2.0

Monday, February 15, 2010

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

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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