first of all you need coconut milk (we used lite), 6 garlic cloves (we like garlic), ginger, onion, carrot, bell pepper, red curry paste, and chicken. we have made this recipe with potatoes too, but for some reason we didn't today.
dice up the onions, carrot, and bell pepper, mince the garlic and ginger. sautee the onions first, then add the garlic and ginger. also add the carrots. add some coconut milk, stir in 1/2 tablespoon of curry. after that is all stirred up beautifully, add the rest of the coconut milk. bring to a slow boil. add the bell pepper. (add that later to retain crunchiness. crunchy = good) let boil again, and then add chicken. this time, we used chicken that we had already boiled and cooked, but usually, for better flavor, take some chicken breasts, dice them or whatever, and lightly brown in a skillet, and then add them to the coconut milk mixture and let it finish cooking in the pot. that makes it taste better. also if you're using potato, add them now too. and since we used already cooked chicken, we added some chicken broth for flavor, but not too much. let all of that simmer for a while, until it feel right, maybe 15 minutes or so...
and then VOILA! coconut curry chicken! we served it over rice (or in the case pictured here, over rice to more accurately gauge how much you really need) and then enjoyed it very much.
