1. In a deep frying pan, brown chicken thighs in oil. 2. Remove chicken from pan& keep warm. 3. Saute onion and green pepper until soft; add garlic and saute 1 minute. 4. Stir in curry paste and cook 3-4 minutes. 5. Add chicken, potatoes, peas and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency. 6. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
