Ingredients
6-8 chicken tenders, boiled or baked, then cut into cubes
1 can of coconut milk (remember to shake it well)
3 tablespoons of curry paste (I like panang, but use whatever you like)
1/4 cup frozen or fresh peas
1/4 cup of frozen or fresh carrots
1/3 cup of frozen or fresh diced potatoes
1-2 tablespoons of sugar
Steamed or boiled Jasmine or white rice
Preparation
Heat coconut milk, curry paste and sugar until well blended, then add in vegetables and simmer for about 5 minutes. Add in chicken and let simmer together for about 10 minutes. Serve over rice.
