Malaysian Curry Chicken

I loooove spicy food and i can not live without them. I am lucky to have found a partner who can take spicy food and all those erotic asian food with me :p



Malaysian Curry Chicken (咖哩鸡）

Ingredients (serving for 2)
Instant curry paste (4 oz), Maesri brand ($0.99/can)
4 oz peeled potatoes (cut into cubes)
1 lbs chicken (you can choose either drumsticks or thighs)
1 big shallots (peeled and sliced thinly)
1 lemongrass (white part only, pounded)
1 tbsp oil
2 cup water (if you want a thicker curry, put less water)
1/2 cup coconut milk (put more if you want less spicy curry)
curry leaves

Method
Cut the chicken into pieces and set aside.

Heat up the wok and add the oil. Saute the shallots until light brown. Then add the curry paste and curry leaves, stir until aromatic. Add the chicken meat and lemongrass. Add water after 1 min of stirring.
At medium heat, wait till the curry chicken boiled and then lower the heat. Add the potatoes and simmer for 20 - 25 mins. Add the coconut milk and bring it to boil.

Serve hot with Man Tao (chinese steamed buns). I put more water in my curry in order to have more sauce to dip with.