Ingredients

The following ingredients have 4 Servings
  • 1 tbsp. vegetable oil
  • 1/2 yellow onion, ( diced)
  • 2 cloves minced garlic (minced)
  • 1 lb. chicken breasts (cut into 1-inch cubes)
  • 3 carrots (cut into 1/4-inch slices)
  • 2 russet potatoes (peeled and cut into 1-inch cubes)
  • 3 tbsp. yellow curry powder
  • 1 1/2 tbsp. red curry paste
  • 1 14 oz. can full-fat coconut milk
  • 3 c. low-sodium chicken (vegetable broth)
  • 2 tbsp. brown sugar (coconut sugar)
  • 1 tsp. fish sauce

Instruction

  • In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
  • Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
  • Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through. 
  • Remove from heat and serve with rice and garnish with cilantro, if desired.