Thai Yellow Curry

Ingredients

• 500 g boneless skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp yellow curry paste
• 400 ml coconut milk
• 1 cup chicken broth
• 2 medium Yukon gold potatoes, peeled and cubed
• 1 medium yellow onion, cut into wedges
• 1.5 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp cooking oil
• 2 tbsp fresh cilantro, chopped for garnish

Steps

1. Heat cooking oil in a large pot or deep skillet over medium heat. Add the yellow curry paste and sauté for 1 to 2 minutes until aromatic.
2. Pour in about 1/2 cup of coconut milk and stir continuously until the oil begins to separate from the curry paste.
3. Add the chicken pieces and stir-fry for 3 to 4 minutes until the exterior is no longer pink.
4. Pour in the remaining coconut milk and chicken broth. Add the cubed potatoes and onion wedges, bringing the liquid to a simmer.
5. Reduce heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes until the potatoes are fork-tender and the chicken is fully cooked.
6. Stir in the fish sauce and palm sugar. Simmer uncovered for 2 minutes and adjust seasoning to taste.
7. Remove from heat, garnish with fresh cilantro, and serve hot with steamed jasmine rice.