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.
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