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Chicken Curry

chicken curry

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Ingredients

  • 2 lbs chicken thigh (cut into bite size)
  • 2 lbs chicken thigh (cut into bite size)
  • 6 potatoes (peeled into cubes)
  • 1 bag frozen peas (16 oz)
  • 1 onion (cubed)
  • 1 can bamboo tips (19 oz sliced)
  • 1 can mushroom (13 oz)
  • 1 can coconut milk (19 oz)
  • 3 cup Thai eggplants (1 eggplant cut into 4 pieces, optional)
  • 1 bunch long beans (cut into 2'', optional)
  • 6 cup water
  • Seasoning
    • 2 sticks lemon grass
    • 8 Cafer lime leaves
    • 4 pieces of dry or fresh galanga
    • 1 tbsp Tumeric powder
    • 1 tbsp chicken bouillon
    • 4 tbsp yellow curry paste
    • 1 tbsp salt
    • 1 tbsp oyster sauce 

Instructions

  1. Saute all the seasoning with the chicken. Cook for 10 minutes, then add water and coconut milk and let it cook until it boils.
  2. Add potatoes, bamboo, onion, and peas and let it cook for 5-7 minutes until potatoes are soft. 
  3. Add eggplants, long beans and mushrooms and let it cook for 5 minutes. 
  4. Best served with rice.