Red chicken curry

Serving: 10 - 12

Ingredients:

- 2 lbs chicken boneless and skinless chicken breast
- 2 lbs Russel potatoes
- 2 tbsp soy sauce
- 1 tbsp + 3 tsp sugar
- 1/2 tsp salt
- 2 tsp knorr chicken bouillon
- 1 can red curry paste (maeser - small can)
- 1 can creamy coconut milk (14 oz)
- 1 can coconut juice
- 1 cup chicken broth
- some shallot (red onion)
- 2 tbsp olive oil

Methods:
- cut chicken into small pieces
- marinate chicken with 3 tsp sugar + 1/2 tsp salt + 2 stp knorr chicken bouillon + 2 tbsp soy sauce + 2 tsp red curry paste for a few hours or over night.
- thinly chop shallot
- heat the pan hot and put 2 tbsp olive oil + shallot.
- stir the shallot until brown, then put marinated chicken in. Leave there for 2 mins then stir them and cook them for about 20 mins
- peel and cut potatoes to cubes
- throw them in the chicken and stir them for 2 mins
- pour chicken broth, coconut juice, coconut milk and 2 tbsp red curry paste in the stirred fry chicken and cook for another 30 mins (in medium-high heat).
- serve over white rice.