Created on
Ingredients:
- 1 tablespoon olive oil
- 1/2 yellow onion
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1/3 cup yellow curry paste
- 10 baby golden yukon potatoes, cut into bite-sized potatoes
- 1 14-ounce can coconut cream
- 1/2 – 1 cup water
- 2 teaspoon fish sauce
- 1 – 2 tablespoons brown sugar
- Cilantro and rice for serving
Instructions:
Step one:
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Step two:
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.
Step three:
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.