|chicken marylands cut into chunky pieces with bones||2|
|teaspoon vegetable oil||3|
|teaspoon red kreoung paste||2|
|teaspoon shrimp paste||1|
|teaspoon fish sauce||3|
|teaspoon palm sugar||2|
|cup coconut milk/cream||1|
|brown onions cut into quarters||2|
|snake beans cut into 2 inch pieces||4|
|small aubergine cut lengthwise into 2 inch pieces||1|
Awaken your senses with an aromatic chicken curry using coconut milk and tender sweet potato.
- In a large heated pot, add oil and kroeung paste. Stir for 1 min on medium temperature.
- Add chicken and half the coconut. Cook for 2 mins.
- Add potatoes, beans, aubergine and onion. Stir well.
- Add water, remaining coconut and season with fish sauce, salt and sugar. Stir to combine and let it simmer for 20 mins on low temperature.
Serve hot with rice vermicelli noodles or sliced french style baguette.