400g Malay Curry Paste

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800ml tinned coconut milk

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1.2kg diced chicken thigh

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200g diced white onion

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400g diced white potato

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15g chopped coriander to garnish

1. Boil potatoes until cooked but firm.

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2. In a saucepan, heat up some cooking oil to medium heat. Add onions; stir fry at a low heat for 3-4mins. Add chicken; raise heat and stir fry for 4-5mins or until cooked. Add Malay Curry Paste; mix well and stir fry for 1-2mins.

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3. Add coconut milk and cooked potato; mix well and bring to boil. Reduce heat and simmer for 15-20min to desired consistency. Garnish and serve.