Thai Yellow Chicken Curry with Carrots and Potatoes

• Gluten free

• Meat

  • 1 lb Chicken

• Produce

  • 1 1/2 cup Carrots
  • 1 1/2 tsp Coriander, ground
  • 4 cloves Garlic
  • 2 tsp Ginger
  • 1 1/2 cup Sweet onions
  • 2 Thai chili peppers
  • 1 1/2 cup White potatoes

• Canned Goods

  • 2 15-oz. cans Coconut milk, full-fat

• Condiments

  • 4 tsp Lemongrass paste

• Baking & Spices

  • 2 tbsp Curry powder
  • 1 1/2 tsp Salt
  • 2 tbsp Turmeric
  • 1 tbsp White sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on glutenfreewithlb.com

Description

Directions

• Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
• Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
• Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
• Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
• Add carrots, potatoes, milk and sugar. Stir until well combined.
• Cover curry and reduce heat to a simmer. Let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
• Serve yellow chicken curry over jasmine rice and enjoy!