Thai Yellow Curry with Meat and Potatoes
Ingredients
- 1 pound boneless skinnless chicken breasts, cubed
- 1/3 cup yellow curry paste
- 10 potatoes, cubed (or two cans of potatoes)
- 14 oz can coconut cream (coconut milk works fine if you can’t find coconut cream)
- Optional: 2 tsp fish sauce and 2 tbsp brown sugar
Instructions
- Saute chicken and curry paste for 3-5 minutes.
- Add potatoes and stir to coat.
- Add coconut cream (and fish sauce and brown sugar, if you’re including them). Simmer for 20-30 minutes or until fully cooked. Add water if too thick.
We always serve it with rice (jasmine or basmati) and toasted naan.
Comments
Original recipe also calls for half an onion, sliced and sauteed, as a first step. But Hank & I hate onions, so we always skip that. Sometimes we add julienned carrots instead. We almost always make with canned potatoes, but (of course) the fresh potatoes taste better.
The homemade curry paste is time consuming, but once that is made, the curry itself is fast and easy!
The leftover curry thickens up nicely in the fridge and tastes EVEN BETTER than when it’s fresh.
Source: pinchofyum.com