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.