We got ourselves a fresh chicken, a packet of pre-mixed curry paste and a pack of ready made coconut milk.
Skipping the details, the curry we made turned out a little sweeter. Perhaps it was coconut milk we used (freshly squeezed coconut milk was too tedious, on the hindsight, we should have tasted the milk first). Perhaps when we had a little more time next time, we'll get off bed a tad earlier and get some really freshly squeezed coconut milk from the market.
The potatoes were boiled for 15 minutes before adding into the curry. Should have deep fried them instead but i'm not going to argue with the GF :-)
We marinated half the packet of curry paste with the chicken. The other half was fried til fragrant with some oil. I had also secretly added 3 huge spoonful of my mum's homemade chilli paste to the curry paste. To think it still came out a little too sweet than spicy (should have add salt). Could it be the curry paste?
Use the A1 packet curry paste. I use the paste to marinate chicken pcs at least 2 hrs plus add some ginger juice to it so you cant smell the meat loh. Then cut 6 shallot and fry them, add the marinated chicken then the big secret fry and cover it. Lower the fire else get burnt. Later you find that the chicken has fry itself nicely in the covered wok. Then add your milk. sometimes I just add evaporated milk or just milk and my gal says it is yummy mummy. Of course if you fried the potatoes it is yummy delicious.
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