By Chef Sau del Rosario
2 - 3 tbsp. oil
3 potatoes, peeled, quartered and fried
500 g chicken breast, cut into cubes
3 cloves garlic, minced
1 large onion, quartered
1 tbsp fish sauce
3 tbsp Yellow curry powder
salt and pepper
1 cup water
1 green bell pepper, cube
1 cup coconut milk
½ cup green peas, frozen
1 cup fresh pineapple
½ cup California Raisins
1
In the a hot and oiled pan, fry chicken pieces and brown a little.
2
Add garlic and onion. Sauté for a few minutes until soft.
3
Pour in fish sauce and season with curry powder.
4
Add water and stir in potatoes. Cover and bring to a boil. Lower the heat; add bell peppers and green peas.
5
Simmer for 3 minutes or until half done.
6
Add coconut milk and stir occasionally. Cook for another 10 minutes.
7
Remove from heat. Serve hot.
Ingredients
2 - 3 tbsp. oil
3 potatoes, peeled, quartered and fried
500 g chicken breast, cut into cubes
3 cloves garlic, minced
1 large onion, quartered
1 tbsp fish sauce
3 tbsp Yellow curry powder
salt and pepper
1 cup water
1 green bell pepper, cube
1 cup coconut milk
½ cup green peas, frozen
1 cup fresh pineapple
½ cup California Raisins