make a
YELLOW CURRY:
Ingredients:
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2 medium yukon gold potatoes, peeled & cut into large chunks
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3 tbsp coconut oil
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2 cups coconut milk (preferably boxed)
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1 lb chicken, cut into 2” pieces
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1 large yellow onion, cut into wedges
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3 tbsp fish sauce
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4 tbsp palm or light brown sugar
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fried shallots for topping
Directions:
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Cook potatoes in salted water until tender. Drain & set aside.
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In a medium saucepan, combine coconut oil & 1/2 cup coconut milk. Bring to a simmer & cook until slightly thickened (1-2 min).
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Add entire contents of yellow curry paste, stir well to combine, & cook 5-6 minutes or until oil begins to separate from paste.
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Add in remaining 1.5 cups coconut milk, chicken, & onion. Season w/ fish sauce & palm sugar, & add in cooked potatoes. Simmer over medium heat until chicken is cooked through & curry has reduced slightly (10-12 min).
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Serve w/ jasmine rice & garnish w/ fried shallots.
enjoy!
