2 cloves garlic
1 T red curry paste (usually use "Thai Kitchen" from Albertsons)
1 or 2 carrots (grated)
1-2 T fresh ginger (grated)
1 apple (peeled & chopped)
1 medium-sized onion (chopped)
3 t. curry powder
1/8 t. ground cloves
3 T. butter
2 T flour
3 cups of cooked rice (sometimes I add a little more)
1 can coconut milk

2 cloves garlic 1 T red curry paste (usually use "Thai Kitchen" from Albertsons) 1 or 2 carrots (grated) 1 -2 T fresh ginger (grated) 1 apple (peeled & chopped) 1 medium-sized onion (chopped) 3 t. curry powder 1/8 t. ground cloves 3 T. butter 2 T flour 3 cup s of cooked rice (sometimes I add a little more) 1 can coconut milk

In a large pot, boil whole chicken. Retain the broth. Debone the chicken and put it back in the broth.

In skillet melt the butter, saute the onion and garlic, carrots and ginger. Stir in curry powder, red curry paste, cloves and flour.

Add the above mixture into the pot with the chicken & broth and bring to a boil. This mixture can be kind of thick so sometimes I add some of the broth into the skillet first so its easier to blend.

Add cooked apple, cooked rice and coocnut milk and bring to a boil again.