25 minutes
1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, bite-sized pieces
1 14-ounce can coconut cream
1/2 – 1 cup water
2 teaspoons fish sauce (optional)
1–2 tablespoons brown sugar (optional)
cilantro and rice for serving
- 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.
- 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.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.