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Categories:
oil chicken garlic ginger powder curry paste turmeric powder coconut milk water yellow onion red bell peppers potato carrots fish oil sugar
Viewed: 21 - Published at: 7 years agoIngredients
- 3 tablespoons oil
- 12-34 lb chicken or 12-34 lb beef, cubed
- 2 garlic cloves, crushed
- 1 teaspoon ginger powder
- 3 tablespoons mild curry paste, I use Patak's brand
- 1 teaspoon turmeric powder
- 1 (14 ounce) can coconut milk
- 13 cup water
- 1 yellow onion, thickly sliced
- 1 red bell peppers or 1 green bell pepper, thickly sliced
- 1 potato, peeled and thickly cubed
- 2 carrots, peeled and thickly sliced
- 1 tablespoon fish oil
- 1 tablespoon sugar
Method
- Heat oil in large saucepan.
- Brown meat, garlic, and ginger.
- Add curry paste and tumeric to saucepan.
- Mix well.
- Stir in coconut milk, water, onion, bell pepper, potato, and carrots.
- Allow mixture to come to a slow boil.
- Let mixture remain at a slow boil until the potatoes and carrots are cooked through.
- ~10-15 minutes.
- Stir in fish oil and sugar.
- Crushed red pepper flakes can also be added at this point for more spice if desired.
- Serve with jasmine rice.
