Who doesn’t love a good curry? This Thai recipe is easy to make and tastes AMAZING! I ate this dish almost everyday I when I was in Thailand so I had to learn how to make it. Make sure to use Thai curry paste and thai brand coconut milk like Chaokoh, which can be found in most asian markets.
Ingredients:
1.5 TBSP virgin coconut oil
4 TBSP yellow curry paste
2 (15 oz) cans of coconut milk (high quality)
2 cups chicken stock
2 carrots, peeled and sliced into rounds
4 medium-size potatoes, peeled and cut into bite-size pieces
1 yellow onion, sliced
2 chicken breasts, very thinly sliced
1 1/2 tsp fish sauce
3/4 TSP salt
1.5 TSP sugar
cilantro, for garnish optional (but highly recommended!)
serve with jasmine rice (optional)
Directions:
Step 1: In a large pot boil salted water and add potatoes pieces until fork-tender. Drain and set aside.
Step 2: In a large pot, heat up coconut oil.
Step 3: Next, add curry paste to coconut oil, and stir for 2 minutes.
Step 4: Then add the cans of coconut milk and chicken stock, and mix. Bring to a boil, then turn down to simmer.
Step 5: Add in carrots and onions and boil until fork-tender.
Step 6: Then, slowly add in thinly sliced chicken and cook for two or three minutes, until chicken is cooked. Then remove from heat.
Step 7: Slowly add in potatoes.
Step 8: Stir in fish sauce, salt, and sugar, to your desired taste.
Step 9: Serve over jasmine rice and garnish with fresh cilantro.
Comments