40 minutes to make Serves 5-6
Ingredients
3 tbsp. vegetable oil
10 boneless,skinless chicken thighs,cut in chunks
1 large onion, chopped
1 4 oz. can Yellow curry paste
1 tsp. curry powder
1 13 oz. can coconut milk
1 cup chicken stock
3 medium sized potatoes, peeled and cut in small chunks
2 tbsp. fish sauce
2 tbsp. fresh lime juice
1 tbsp. palm sugar (you can substitute brown)
How to make it
In a wok or large saucepan, heat oil over medium high heat. Add chicken pieces and cook for 6-8 minutes, or until starting to turn golden. Add onion and cook for another 2-3 minutes. Add curry paste and curry powder and mash curry paste to soften, then stir to coat the chicken and cook for 2 minutes. Stir in coconut milk and stock. Bring to a gentle boil. Add potato chunks and simmer for about 20 minutes or until chicken and potatoes are tender. Stir occasionally. Stir in fish sauce, lime juice and sugar. Enjoy!
