Thai Yellow Chicken Curry with Potatoes

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 10 Baby golden yukon potatoes
  • 1/2 Yellow onion

• Canned Goods

  • 1 14-ounce can Coconut cream
  • 1/3 cup Yellow curry paste

• Condiments

  • 2 tsp Fish sauce

• Pasta & Grains

  • 1 Cilantro and rice

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 1 tbsp Oil

• Liquids

  • 1/2 cup Water

Found on pinchofyum.com

Description

Ingredients

• 1 tablespoon oil
• half a yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• ⅓ cup yellow curry paste
• 10 baby golden yukon potatoes, cut into bite-sized pieces
• 1 14-ounce can coconut cream (its like coconut milk, but even more luscious)
• ½ - 1 cup water
• 2 teaspoons fish sauce (optional)
• 1-2 tablespoons brown sugar (optional)
• cilantro and rice for serving

Directions

• Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
• Add the coconut cream and ½ cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
• Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.