RED CHICKEN CURRY

Ingredients:

3	tbsp	cooking 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:

In a large pan, heat oil and sauté chicken until it changes color then add curry and mix well.
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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