Thai Yellow Chicken Curry with Potatoes
by Thea Miller
A hearty meal for cold nights. Serves 6.
1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup Thai & True Yellow Curry Paste
10 baby golden Yukon potatoes, cut into bite-sized pieces
one 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
Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Adapted from Pinch of Yum.