Chicken Curry - cooking recipe

Ingredients

1 (12 ounce) can coconut milk
2 tablespoons curry paste
2 lbs boneless skinless chicken thighs, cut into chunks
4 medium red potatoes, quartered
2 carrots, peeled and sliced
1 medium onion, rough chopped

Preparation

In a large pot saute curry paste in coconut milk until it is fragrant.
Add chicken, cover and simmer until cooked through.
Add potatoes, carrots and onions and cook until tender.
Serve over steamed rice.