frugal/recipes/coconut_chicken_curry

5 cloves garlic, minced
1 tbsp ginger
1 tsp coriander
1 tsp cumin
1.5 tsp salt
.5 tsp black pepper
1 tsp paprika
1 tsp ground red chili
2 tbsp thai chili paste
13.5 oz coconut milk
the chili pepper of your choice
1 bell pepper, chopped
1 onion, chopped
2 carrots, shredded
150g chicken thigh per serving
basmati rice

debone and deskin the chicken and cut it into bite sized pieces. throw the fat and skin in a medium low pan and render off the fat while you keep cutting chicken. Retain as much of the fat as you want to brown the chicken.  Brown the chicken.  Add the garlic, ginger, coriander, cumin, salt, black pepper, paprika, ground red chili, and your diced chili pepper to the chicken and cook until you get a nose boner or the chicken is mostly cooked through.  Chop the bell pepper, onion, and carrot and add to the pan. Add two big spoonfuls of thai chili paste and a can of coconut milk.  Stir to combine and deglaze the pan. Lid it an simmer for 15 minutes. Remove lid and reduce down to desired thickness. Pour over rice and top with dice green onion, or a bit of coriander leaves. salt and pepper to taste. add more ground red chili or diced fresh chili if you want it hotter. If you make this for one person you will have lots of left over gravy