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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 1 (12 ounce) can coconut milk
- 2 tablespoons curry paste
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 4 medium red potatoes, quartered
- 2 carrots, peeled and sliced
- 1 medium onion, rough chopped
Method
- In a large pot saute curry paste in coconut milk until it is fragrant.
- Add chicken, cover and simmer until cooked through.
- Add potatoes, carrots and onions and cook until tender.
- Serve over steamed rice.