Ingredients

The following ingredients have 4 Servings
  • 2-3 tablespoons vegetable oil
  • 1 medium potato (- cut into wedges)
  • 1 medium carrot (- cut into wedges)
  • 3 cloves garlic (- minced)
  • 1 small onion (- chopped)
  • 2 pounds chicken
  • 2 tablespoons fish sauce
  • 2 tablespoons curry powder
  • 1 tablespoon paprika powder ((optional))
  • 1/2 teaspoon ground black pepper
  • 1 can (400mL) coconut milk ((2 tablespoon powder dissolved in water))
  • 1 medium green bell pepper (- cut into squares )
  • 1 piece fresh chili pepper (cut into 4-5 pieces (or dried chili flakes) )

Instruction

  • Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.
  • Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute. 
  • Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.
  • Turn heat to low then add coconut milk, and let it simmer until sauce thickens and chicken is fully cooked. I like it really thick so I cook it a little longer.
  • Add the carrots, potatoes and bell pepper and chili and cook for another minute.
  • Transfer to a serving dish and serve with rice or your favorite side.