250 g chicken breast
2 potatoes
2 Tbsp oil
1 Tsp. yellow curry paste
1 c coconut milk
2 Tbsp fish sauce
1 Tsp. brown sugar
1 - 5 chili peppers seeded & chopped

Method

Thinly slice chicken in to 5 cm strips.  Cut potatoes in to 2.5 cm squares.  Heat oil & curry paste until paste bubbles, add chicken & potatoes, coconut milk, fish sauce, brown sugar & chili peppers.  Stir well, cook for 7 minutes or until chicken is cooked.  Serve on a bed of rice.  Can use seafood instead of chicken.
 

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