Chicken Curry from Chantha

Chicken Curry - Laos / Cambodian Style (adapted from Chantha, Facebook)

3 - 5 pound Chicken Thighs (deboned and in chunks)

3 potatoes, cut in big chunks to avoid 

2 carrots, cut in big chunks

1 can bamboo shoots

3 big onion, big chunks

3 cans Maesri red curry paste

3 cans Mae Ploy coconut cream

2 tablespoon mud fish paste

salt

5 tablespoon sugar

Fish sauce, adjust to taste

Hot water

Pour 3 cans coconut cream into pot, medium low heat, and bring to a boil. Slow cook till boil and thickens. Stir occasionally to avoid burning.

Once thicken, add curry paste. Add curry paste to the coconut cream (can reduce curry paste for less heat). Stir and dissolve the curry paste in the coconut cream.

Add 3 tablespoon mud fish paste and stir.

Add the chicken, bamboo shoots and the sugar. Stir.

Bring to a boil, then add the potatoes first then carrot and onions. 

Add hot water to cover the chicken.

Taste and adjust the curry, Cook for 30 mins till chicken is cooked and tender.