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Ingredients

• 1 tbsp vegetable oil
• 4 oz can yellow curry paste
• 1 to 1 1/2 lbs chicken thigh meat, boneless and skinless, cut in half
• salt & pepper, lightly season chicken meat
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 tbsp garlic, grated
• 2 bay leaves
• 1 tsp white pepper
• 2 baking potatoes, peeled and cut in quarters
• 1 can coconut milk, unsweetened
• 1 cup chicken stock
• 1 tsp brown sugar
• 1 tbsp fish sauce
• a handful of frozen peas or two
• 1 green onion stalk, sliced, for ganish

Description

I Crave For Malaysian Curry Dishes During Winter Season. What Makes This Dish So Easy Is The Canned Curry Paste, So No Need To Buy The Gazillion Spices Required For An Authentic Taste.

Group Recipes