750 g chicken thigh fillet

2 c coconut milk

2 tsp or cubes of curry paste

1 large carrot, peeled and cut into

chunks

1 large potato, peeled and cut

into chunks

½ c red and green bell peppers ,

cut into ½-inch squares

6 garlic cloves, smashed and chopped

1 large white onion, diced

4 tbsp oil

Salt and pepper to taste

Side dishes:

Chopped crispy bacon, chopped hard-boiled eggs, raisins and diced white onions.

Sauté onions garlic in oil, then add the chicken thighs.  Cook chicken until brown then add the curry powder/ paste. Cook the paste for a few minutes until the aroma is released.

Add potato carrots and bell pepper and a bit of water then simmer for 5 minutes, then add coconut milk. Cook for another 3 minutes then add salt pepper to taste. Let it simmer for 15 minutes. Serve with side dishes.