Prep your ingredients! Peel your carrots and potatoes and then cut them into bite size. Skin and debone the chicken thighs and then dice the meat. Julienne the onion. And…that’s all.
Turn on the fire! Get a casserole, or a wok, something with depth. Heat it up and add in enough oil to cover the bottom of your cookware. Keep the stove on high heat. Carameilize the julienned onion. Then throw in you chicken and leave the meat cooking on one side till golden brown, then turn it over and stir fry thoroughly. Add in the potatoes and carrots cubes and keep stirring for about 5 minutes. Once time’s up, pour hot water in your cookware till it cover all the ingredient. Lower the heat to medium, put a lit over your cookware and then leave it cook for about 15 minutes. Check and stir from time to time to make sure that nothing stick to the bottom. At the end of the 15 minutes, add in the curry paste (remember to break it into pieces before throw it in, this makes it easier to melt). Keep the lit on and leave it cook and stir till the curry paste melts entirely. If you wish to make your curry creamier, you can add in some milk. If you don’t have any, no worry, it will still be delicious.