Ingredients
- Potato mids - cut in half 250g
- Vegetable oil 40ml
- Everday Favourites sliced onion 200g
- Farmstead chicken thighs 4kg
- Malay curry paste 200g
- Coconut milk 800ml
- Limes halved and charred 4
- Coriander, chopped roughly 25g
Method
- Boil the potatoes until cooked but firm, drain and set to one side.
- Sauté the onions until lightly golden and soft then add the meat and cook until golden brown and slightly caramelised.
- Add the Malay curry paste and stir until fragrant.
- Pour in the coconut milk and simmer until the sauce thickens.
- Finish with cooked potatoes and gently stir.
- Serve in a bowl and garnish with charred lime halves and chopped coriander.
Chef’s Tip
Serve with sticky coconut rice or flat noodles Looking for a chicken wholesale supplier? Click the link to find out how we can help you. More from bidfood
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