Thai Coconut Curry Chicken

It almost makes it 'unthai' to cook a curry dish without coconut milk. The coconut milk, balances out the strong taste of curry and makes the dish more welcoming for people in all ages. Its flavorful taste makes it a great option when you don't have much appetite. Plus it's so easy to make with Food Party 2 in 1 electric smokeless grill and hotpot. What's the reason for not bothering to cook yourself a good meal?


1 chicken breast
50ml of coconut milk
2 tbps of cooking wine
2 curry cubes (found in Asian Market)
4 slice of ginger
4 garlic cloves 1 carrot
1 potato
2 tbps of salt 


1. Slice the chicken, carrots and potatoes and set aside.

2. Prepare a bowl. Add coconut milk, cooking wine, and curry cubes.

3. Turn on Food Party Hotpot to medium heat.
Stir in sliced ginger and garlic.
Add the sliced chicken, potatoes and carrots.
Add water until cover all ingredients.
Add the coconut milk, then add the cooking wine and salt.

4. Put on the lid and cook for about 20 minutes.
Add in the curry cubes.
Remove from the lid after the ingredients have fully absorbed the curry paste.



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