Product to use
Garlic Chilli Paste
5 cloves garlic, minced
1 onion, finely sliced
500g chicken thighs, cut into cubes
2 tsp RoniB's Kitchen Extra Hot Garlic Chilli paste (add more if desired)
1 can coconut milk
1 aubergine, cut in cubes
200g fine bean, cut in half
1 red bell pepper. cut in squares
200g chestnut mushrooms, sliced
fish sauce, to taste (substitute with salt)
crushed black pepper, to taste
Heat oil in a pan.
Add garlic and onions until fragrant.
Add the chicken and cooked until no longer pink.
Mix in the garlic chilli paste making sure the chicken is coated well.
Add the aubergines, beans, bell pepper and mushrooms. Mix well. Cook for about 2 minutes.
Add the coconut milk. Bring to boil then lower heat and simmer covered for about 30 minutes or until chicken is cooked.
Season with fish sauce (if using) and crushed black pepper. Remove cover and reduce sauce to desired consistency. About 10 minutes.
This chicken curry is tasty and so easy to do at home. Substitute the chicken with tofu and make it vegetarian/vegan. A delicious meal for the family.
Easy Chicken Curry