AuthorChef Chad
RatingDifficultyBeginner
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Yields4.00 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 500 g Poultry, Chicken Thigh
 2 piece Potato
 1 piece Carrots(local)
 0.5 piece Bell pepper, green
 0.5 piece Bell Pepper Red
 1 piece Turmeric root
 15 g Curry powder
 10 g Paprika Powder
 1 tbsp Fish sauce
 2 tsp Sea Salt
 5 g Spice, Black Pepper Crushed
 3 tbsp Vegetable Oil
 1 cup Fresh Coconut milk
 1.5 cup Chicken stock
1

In a pan, heat the vegetable oil, sauté minced garlic, onions and turmeric root until fragrant. (3 mins)

2

Add the chopped chicken thighs anf cook until brown. Add the fish sauce, curry powder and paprika and cook for another 2 mins.

3

Add coconut milk and chicken stock and lower heat to medium heat. Add sliced potato, carrots and bell pepper then simmer for 12-15 minutes until sauce reduces and thickens.

4

Season with salt and pepper (to taste). Serve with steamed rice and Tropical Cooler Juice and enjoy. (see separate recipe).

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Ingredients

 500 g Poultry, Chicken Thigh
 2 piece Potato
 1 piece Carrots(local)
 0.5 piece Bell pepper, green
 0.5 piece Bell Pepper Red
 1 piece Turmeric root
 15 g Curry powder
 10 g Paprika Powder
 1 tbsp Fish sauce
 2 tsp Sea Salt
 5 g Spice, Black Pepper Crushed
 3 tbsp Vegetable Oil
 1 cup Fresh Coconut milk
 1.5 cup Chicken stock

Directions

1

In a pan, heat the vegetable oil, sauté minced garlic, onions and turmeric root until fragrant. (3 mins)

2

Add the chopped chicken thighs anf cook until brown. Add the fish sauce, curry powder and paprika and cook for another 2 mins.

3

Add coconut milk and chicken stock and lower heat to medium heat. Add sliced potato, carrots and bell pepper then simmer for 12-15 minutes until sauce reduces and thickens.

4

Season with salt and pepper (to taste). Serve with steamed rice and Tropical Cooler Juice and enjoy. (see separate recipe).

Chicken Curry with Boiled Okra and Tropical Quencher Juice
IngredientsDirections