Yellow Curry with Chicken and Potatoes

Instructions

1. Prepare your ingredients. Slice the onion, bell peppers, and chicken into bite sized pieces. Peel, cut and parboil the potatoes for 5 minutes, set aside. Open the an of coconut milk and scoop the top ticker cream part into a pan. Heat this cream over medium until the oil just starts to separate from the milk, Then add the yellow curry paste and saute with the cream until it becomes fragrant. Add the chicken, coat in the curry paste and cook until its done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can useless water if you want a shorter cooking time. Add the potatoes, onions and peppers and cook until just done but still firm. Adjust seasonings with fish sauce and sugar to taste. Garnish with thinly sliced kaffir lime leaves and cilantro. Serve with jasmine rice

• Recipe Type : Entrees