Ingredients
- Thigh piece chicken
- Carrots, potatoes, pak Choy, onions
- Chicken stock
Method
- Boil water and prep/chop veggies
- Mix curry paste into water, whisk. Cook for ten minutes-veggies
- Add in chicken and cook for another 15. Turn heat off
Product used in recipe
- S&B - S&B GOLDEN CURRY EXTRA HOT 220G
