fresh chillie dried chillie kunjit (yellow ginger) galangal (blue ginger) candle nuts garlic

Note:

Thai ready to use red curry paste maybe used instead but of course the taste will not be the same.

Fry spice paste in oil till fragrant, add chicken, potatoes and thin coco milk.

Add lemon grass, curry powder, extra chili powder and curry leaves.

When chicken and potatoes are done, add in thick coconut milk and season with salt and sugar. Do not overboil the coconut milk to retain it's natural flavour.

Remove excessive oil and served with French bread or white rice. Alternatively, boil some noodles and serve it in the curry.