Chicken Curry

One of the best curries I have made todate. Made of combination of store-bought curry paste and fresh ingredients.

For 8p
1.5kg of chicken thigh fillets, cut into half each.
1 packet of Tean's chicken curry paste (Malaysian product)
1 cm of fresh tumeric and ginger.)
1 stalk of lemon grass                  ) blend these till fine
1 carrot, cut into small pieces      )
6 pieces of kaffir lime leaves
2 large ripened tomatoes, chopped
1 very large red onion, chopped.
40g of gula melaka (about 2 tbsp)
3-4 tbsp of soy sauce
250-300ml of coconut milk.
4 stalks of fresh mint and of basil leaves
Beansprouts (taugeh) - about 8 handfuls
Oil (olive or peanut or veg oil)

Gently fry the blended ingredients in oil in a heavy based pot till softened.
Add Tean's paste, continue frying till oil separates.
Add tomatoes, onions, gula melaka, soy.
Add 1 cup of water.
Continue cooking on small to medium heat with lid on for about 1 hour, occasionally stirring.
Add chicken and coconut milk.
Cook on same heat till simmering.
Cook for 1/2 hour on small heat - for chicken to remain tender
Turn heat off.
Served with fresh taugeh, mint and basil.
Delicious with either noodles or steamed rice.

Optional:
I added 1 packet of tau fu pok, and 12 pieces of seaweed fu chook to the curry once simmering after adding chicken and coconut milk.

Bon Appetite!