AuthorChef Chad
RatingDifficultyBeginner

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Yields400 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 Black Pepper Crushed
 3 tbsp Vegetable Oil
 1 cup Fresh Coconut milk
 1.5 cup Chicken stock
 0.5 piece Papaya
 1 piece Chayote
 2 piece Pear
 5 piece Kamias
 8 piece Mint Leaves

1

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

2

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

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.

5

For the Tropical Cooler Juice: Wash all the ingredients well. Remove the seeds and skin of papaya and cut into quarters.

6

Process all the ingredients using the Breville juicer.

7

Pour into glasses and serve together with chicken curry with boiled okra and hot rice.

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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 Black Pepper Crushed
 3 tbsp Vegetable Oil
 1 cup Fresh Coconut milk
 1.5 cup Chicken stock
 0.5 piece Papaya
 1 piece Chayote
 2 piece Pear
 5 piece Kamias
 8 piece Mint Leaves

Directions

1

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

2

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

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.

5

For the Tropical Cooler Juice: Wash all the ingredients well. Remove the seeds and skin of papaya and cut into quarters.

6

Process all the ingredients using the Breville juicer.

7

Pour into glasses and serve together with chicken curry with boiled okra and hot rice.

Chicken Curry with Boiled Okra, Rice and Tropical Cooler Juice
IngredientsDirections