![\"curry1\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/01\/curry1.jpg\")
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Direction :<\/p>\n
2 cans of coconut milk<\/p>\n
1 small jar of red curry paste<\/p>\n
1 small yellow onion , roughly chopped<\/p>\n
2 cloves of garlic , minced<\/p>\n
1 red and green bell pepper , roughly chopped<\/p>\n
1\/2 head of cabbage , roughly chopped<\/p>\n
Or you can replace the cabbage with potatoes , and then add some peas and diced carrots<\/p>\n
2 lbs of skinless and boneless chicken thighs or chicken breasts ( i prefer thighs )<\/p>\n
1. In a slow cooker , mix the coconut milk with 3 TBSP. heaping curry paste .<\/p>\n
2. Dump all the rest of ingredients in the slow cooker and stir to combine . Cover and cook on high for 4 hours .<\/p>\n
If you’re using the stove method , i would do this :<\/p>\n
– Heat few tbsp. of vegetable oil on the pot , then add the 3 tbsp. heaping red curry paste and saute for about a minute , then add the chicken ( cut up into bite size or strips ) , add the vegetables in , and the coconut milk . Stir to combine , bring to a boil \u00a0then cook on low until the chicken is done . Probably not going to be more than 30 minutes , esp. if the chicken is cut up into bite size .Serve warm with rice<\/p>\n