RED CHICKEN CURRY


Ingredients:

3 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
1 (750 g) pack MAGNOLIA CHICKEN 3-WAY GINGER
1 pack store bought red Thai curry paste
1 (400 mL) can coconut milk
1/2 cup water
1 (60 g) pc white onion, quartered
1 (100 g) pc carrot, peeled and cut into chunks
1 (150 g) pc potato, peeled and cut into chunks
1/8 tsp pepper
1 tsp patis

Procedure:

  1. In a large pan, heat oil and sauté chicken until it changes color then add curry and mix well.
  2. Pour coconut milk and water. Bring to boil then add onion, carrot and potato. Season with pepper and patis. Reduce heat and simmer covered for 10 minutes or until chicken is cooked and veggies are tender.
Makes 5 servings.              

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