1kgchicken thighs, skinless & boneless, cut into bite sized pieces or chicken breast
1mediumbrown onion, sliced
1mediumpotato, cut into 1" cubes
2clovesgarlic, minced
2tbspmild curry powder or curry paste
1tbspfish sauce
4tbspghee or butter
1400gram tin coconut cream
salt if desired
1cupbrown rice or white rice
1bunchchoy sum ( or any Asian vegetable)
1/2cup green beans
Instructions
Prepare all vegetables. Cut chicken into cubes. Cook your rice to packet directions.
Heat 2 tablespoons of ghee or butter into a large pan on medium low heat and let it melt. Add curry powder. Mix it together with the ghee until well blended.
Turn up the heat, medium high. Add coconut milk and mix well.
Add potatoes to coconut curry, bring to a boil and then let simmer.
In another pan add 2 tablespoons of ghee, once ghee melted add the onions and garlic and stir fry for 1 minute.
Add the chicken and cook for 5 minutes, stirring to cook evenly.
Add the chicken, onion, and garlic mixture to the coconut curry. Let it cook for about 10 minutes, or when the potatoes and meat are cooked. Add the green beans and choy sum, and cook till the beans are cooked and the choy sum is wilted. Remove from the heat and serve on brown or white rice.