Rating: 4.5 stars 4.2
61 Ratings
  • 5 star values: 30
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 2

So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.

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  • Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.

  • Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.

Nutrition Facts

607 calories; protein 24.6g; carbohydrates 28.5g; fat 45g; cholesterol 95.3mg; sodium 807.1mg. Full Nutrition
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