2 tbsp olive oil
3 cloves garlic, peeled and minced
1 yellow onion, peeled and chopped
a thumb of ginger, peeled and chopped finely
a thumb of turmeric, peeled and chopped
3 green chilis
3 medium potatoes, peeled and cut
1 carrot, peeled and cut
1 kg chicken thigh fillet
1 can of coconut cream
2 tbsp fish sauce
1-3 tbsp curry powder
1 tbsp coconut sugar
salt and pepper
Heat olive oil over medium heat in a large pan.
Saute garlic, onion, and ginger until fragrant and translucent.
Add chicken fillet and cook for about 5 minutes.
Add fish sauce, turmeric and coconut cream.
Mix until all are combined. Add curry powder.
Mix until well combined. Simmer for 5 minutes.
Add potatoes and carrots. Let simmer for 15-20 mins
Add the peppers and coconut sugar and adjust taste to your liking.