How to make it

  • In a heated wok or a large pan on med high temp, add the oil and all the curry paste. Stir together until hot and sizzling.
  • Add the seasoned chicken meat and stir fry for about 5-7 minutes.
  • When the meat is all brown on all sides, add the onions, garlic, bay leaves and white pepper. Stir fry for about 3 minutes until the onions are translucent. Add the potatoes.
  • Carefully add the coconut milk, chicken stock, brown sugar and fish sauce. Bring to a boil, cover and simmer for 30 minutes until sauce has slightly thicken. Mix in peas.
  • Serve with steamed rice and sprinkle sliced green onions.
  • *Even better the following day!

Reviews & Comments 3

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  • tracydiziere 7 years ago
    I made this with a few modifications and it was delicious. I added sliced carrots, red bell peppers, and celery (peeled) at the same time as the potatoes fo more veggies. I also reserved some of the liquid, mixed with cornstarch, and reintroduced that to the mixture towards the end for a thicker sauce.
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    " It was excellent "
    eggplant13 ate it and said...
    It was fabulous. I love the fact the list of ingredients were much more user-friendly, especially I was not familiar with the actual type of the dish.
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    " It was excellent "
    valinkenmore ate it and said...
    This sounds wonderful! Thanks for the post.
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