Yellow Curry

  • Servings: 4
  • Serve with jasmine rice
  • Do not double the chicken or potatoes

Ingredients

  • Coconut milk - 14-ounce can
  • Yellow curry paste - 2 TBSPs
  • Boneless skinless chicken thighs - 2, cut into bite-sized pieces
  • Potatoes - 2 medium, peeled and cut into bite-sized pieces
  • Yellow onion - 1 small, coarse chopped
  • Fish sauce - 1 tsp
  • Sugar - 1/2 tsp

Instructions

  1. Parboil the potatoes for 5 minutes until softened. Strain and set aside.
  2. Open the can of coconut milk and scoop the cream into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Add the yellow curry paste and saute with the cream until fragrant.
  3. Add the chicken, coat in the curry paste, and cook until it’s done. Then add the rest of the coconut milk and bring to a boil.
  4. Add the potatoes, onions, fish sauce and sugar. Cook until softened to liking. Serve with jasmine rice.