Cambodian style red curry...Modified my way

I remember going to home BBQ’s and family get to togethers and seeing this dish. Modified and cooked in many ways in accordance to their own personal style. My personal style is the Cambodian style, sweet and simple.....just the way mum makes it....







Ingredients

1kg of chicken drum sticks
3 red onions
Carrots (as many as you want)
Small potato (as many as you want)
Fish sauce
Sugar or Palm sugar
Red Curry Paste (can be bought at any Asian supermarket)
Garlic (2 cloves) Coconut milk (2 cans)

Cooking Time
43 minutes


Steps:

1. Heat a deep pot for 2 minutes and add 1 table spoon of oil. Then add some small coarsely chopped garlic ( 2 cloves )
2. Once the garlic has browned, add the curry paste and red onion to fry off some of the aroma and then add half a tin of coconut milk. Stir the mixture and let it cook for 1 min and then add the chicken drumsticks. Stir the mixture to ensure it covers the drumstick and pop the lid on for 15 minutes to medium heat.
3. After simmering for 15 minutes, add the rest of the coconut milk plus the extra can and add some water to half way up the pot. Add the potato and pop the lid back on and simmer on medium heat for another 15 minutes.
4. Add the carrots and let cook for another 10 minutes.

Serve with either rice, vermicelli (my style) or bread.