- Place the fine paste in a frying pan and bring to a boil. Then, add in chicken, potato, coconut milk and water. Stir well and cook on high heat for 10 minutes.
- Reduce heat and stir occasionally until the potatoes are tender and the chicken is cooked (approximately 20-30 minutes).
- Lastly, add in the remaining ingredients and simmer for a further 10 minutes. Garnish with coriander and serve with rice. (*Recommendation: Serve with Kimball Dry Pasta for a more balanced meal)