Thai Yellow Chicken Curry with Potatoes

Ingredients

• 1 tablespoon oil
• half a yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/3 cup yellow curry paste
• 10 baby golden yukon potatoes, cut into bite-sized pieces
• 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
• 1/2 – 1 cup water
• 2 teaspoons fish sauce (optional)
• 1-2 tablespoons brown sugar (optional)
• cilantro and rice for serving

Directions

• Heat the oil in a very giant pot over medium low heat. Add the onions and saute for a couple of minutes till the onions square measure scented and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

• Add the milk and 1/2 cup water to the pot – simmer for 20-30 minutes or till the chicken and potatoes square measure totally grilled, adding additional water reckoning on the consistency you would like for the sauce.

• Stir within the fish sauce and refined sugar to actually take it up a notch. Seriously – therefore smart. Serve over rice.

source http://recipetocooking.blogspot.com/2019/01/thai-yellow-chicken-curry-with-potatoes.html

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