Thai Yellow Chicken Curry

You can make this dish vegetarian by adding spinach and cauliflower, and omitting the chicken. It’s best served alongside jasmine rice.

Ingredients

• 1 lb. skinless boneless chicken thighs or breast cut into chunks
• 2 tbs. Avocado or olive oil
• 1 medium onion, chopped
• 2 cups Yukon potatoes cut in 1/2 inch cubes
• (5 medium size potatoes)
• 2 large carrots, sliced
• 2 tbs. Yellow curry paste
• 2 cloves garlic, freshly grated
• 2 cans 13.5 ounces coconut milk
• 2 tsp. Ginger, freshly grated
• 2 tbs. Light soy sauce
• 1 tbs. Fish sauce
• 1 tsp. Turmeric
• Zest of one lime grated
• 2 tbs. Lime juice
• 1 tbs. Light brown sugar
• 1/2 red bell pepper, cubed

Instructions

1. Heat the oil add 1 onion and sauté for 30 seconds.
2. Add the chicken and stir for 30 seconds.
3. Add the potatoes, 2 carrots and curry paste and cook for 1 minute, add 2 cloves of garlic and 2 teaspoons of ginger the n 1 and 3/4 of the cans of coconut milk. Bring to a boil then lower the heat to simmer.
4. Add 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce and 1 teaspoon of turmeric stir well then add the rest of the coconut milk with 1/2 cup water.
5. Cover and cook for 5 minutes.
6. Uncovered add the sugar and bell pepper. Let cook uncovered for 20-20 minutes or until potatoes are tender.
7. Serve next to Jasmine rice. Garnish with slices of lime, cilantro leaves, and slices of hot pepper. Enjoy.