The Leisure Club
Matt Barnhill & Ryan Eaton


2 Tbsp. oil
½ cup curry paste
1 cup coconut cream
3 cups coconut milk
1 chopped onion
1 chopped carrot
1 chopped bell pepper
1 lb. diced chicken (optional)
Chopped peanuts, scallions and cilantro for garnish

Fry curry paste in oil on medium high heat, stirring until paste becomes fragrant and starts to stick to bottom of pan. Add chicken, if using, and saute for 5 minutes. Add vegetables and continue to saute until slightly tender. Add coconut cream and milk. Bring to a boil then reduce heat to simmer for 30 minutes to 1 hour, depending on desired vegetable texture. Garnish with chopped peanuts, scallions or cilantro. Serves 6-8