Massaman chicken curry

This is one of my favorite dishes of all time and it is up on here but I wanted to put it up again as this is slightly different.

Ingredients:
Massaman curry paste
Chicken breast
4 minced garlic cloves
Fish sauce
Yukon gold potatoes
Red bell peppers
Coconut milk not coconut water
Sweet onion
Canola oil

Step 1:
Cut chicken breast into thin strips and place in a very hot wok. Stir fry and make sure you sear the meat, add a bit of fish sauce (not too much maybe 3 tsp) and your minced garlic. Do not burn the garlic! Do not cook the chicken all the way through.

Step 2:
Cut up your potatoes, onions, and into smaller chunks. Boil potatoes until they are almost done but still a bit hard, drain and set to the side. Place your onions and bell pepper in a very hot wok and stir fry for a 25 seconds and set to the side.

Step 3:
Mix coconut milk and massaman curry paste (cream on the top of the can first)thin it out with the remaining water under the cream. Add curry paste to desired taste and spice level. Water can be added to reduce the heat intensity but not too much as to make it runny. Add the onions, potatoes, bell pepper, and chicken. Let the dish simmer covered on medium low heat for 15-18 minutes or until potatoes and other veggies are done. Make sure that the onions and bell pepper are not mushy and still have a bit of crunch to them.

Enjoy!