Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1/2 large onion (, chopped)
  • 1 pound boneless skinless chicken breasts (, cut into bite-sized pieces)
  • 2 medium gold potatoes ((or about 10 baby gold) ½’’ cubed)
  • 1 large carrot (, thinly sliced)
  • 3-4 Tablespoons yellow curry paste (*or homemade curry paste)
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic
  • 27 ounces coconut milk ((2- 13.5 ounce cans))
  • 2 teaspoons cornstarch
  • 1 teaspoon fish sauce ((optional))
  • 1 Tablespoon lime juice
  • 1.5 tablespoons brown sugar
  • Hot cooked rice (, for serving (white, jasmine, brown))
  • Garnish with fresh cilantro and/or siracha and serve over rice

Instruction

  • Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
  • Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
  • Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
  • Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
  • Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.