1. Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes). 2. Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside. 3. Make several vertical cuts on the chicken thighs. 4. In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes. 5. Lastly, add in the curry paste with onion to thicken. 6. Serve dish over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
