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Thai Yellow Curry Chicken with Potatos Recipe


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     Thai Yellow Curry Chicken with Potatos

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bitesized pieces
1 14-ounce can coconut cream or coconut milk
1/2 - 1 cup water
2 teaspoons fish sauce
1-2 tablespoons brown sugar
Jasmine Rice cooked (6 servings)

1. 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. 2. Add the coconut cream and 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. 3. Stir in the fish sauce and brown sugar Serve over rice.

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