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Green Curry With Chicken


  • 3 tablespoons yellow curry paste
  • ½ cup coconut cream (use the cream from an unshaken can)
  • 4 chicken thigh pieces
  • 250 grams potatoes, cut into bite-size pieces
  • 1 cup coconut milk
  • 1 tablespoon castor sugar

Cooking Instructions

  1. Mix yellow curry paste with coconut cream in a sauce pan on medium heat.
  2. Heat for 2 minutes.
  3. Add chicken thighs, potatoes, and coconut milk to the sauce pan.
  4. Add fish sauce and sugar, stir well.
  5. Cook for about 8 minutes on low heat or until chicken is cooked.
  6. Serve with rice.