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2 tbs/30ml oil
2 garlic cloves, finely chopped
1 tbs/15ml curry powder
4 oz/120g chicken breast, coarsely chopped
1 small onion, chopped
1 medium potato, diced small about tbs/120ml stock/broth or water
2 tbs/30ml fish saurce pinch of sugar
4 tbs/60ml coconut milk
In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish saurce, sugar, and coconut milk,stirring after each is slightly thickened.
2 garlic cloves, finely chopped
1 tbs/15ml curry powder
4 oz/120g chicken breast, coarsely chopped
1 small onion, chopped
1 medium potato, diced small about tbs/120ml stock/broth or water
2 tbs/30ml fish saurce pinch of sugar
4 tbs/60ml coconut milk
In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish saurce, sugar, and coconut milk,stirring after each is slightly thickened.