Ingredietns:
1 1/2 Boneless chicken breast* (cut into 1½-inch strips)
1 1/2-2 tbsps Yellow Curry Paste
2 Medium peeled potatoes (cut potatoes into 1-inch cubes)
1 can Coconut milk(13.5 FL.)
3 tsps Fish sauce
3 1/2 tsps Sugar
6 Yellow chili peppers, optional (cut in half lengthwise)
Hot steamed Jasmine rice (or ½ package of rice noodles)
Preparation:
1. In a sauce pan, heat 1/2 cup of coconut milk and yellow curry paste on high heat until curry paste bubbles.
2. Add chicken, 2 teaspoons of fish sauce and 2 teaspoons of sugar; stir continually and cook for about 5 minutes.
3. Then, add 1/2 cup of coconut milk, potatoes, 1 teaspoon of fish sauce, and 1 1/2teaspoons of sugar; stir occasionally until chicken is cooked.
4. Garnish with yellow chili peppers. Serve with hot steamed Jasmine rice.
*Can be substituted by boneless and skinless beef or chicken.
1 1/2 Boneless chicken breast* (cut into 1½-inch strips)
1 1/2-2 tbsps Yellow Curry Paste
2 Medium peeled potatoes (cut potatoes into 1-inch cubes)
1 can Coconut milk(13.5 FL.)
3 tsps Fish sauce
3 1/2 tsps Sugar
6 Yellow chili peppers, optional (cut in half lengthwise)
Hot steamed Jasmine rice (or ½ package of rice noodles)
Preparation:
1. In a sauce pan, heat 1/2 cup of coconut milk and yellow curry paste on high heat until curry paste bubbles.
2. Add chicken, 2 teaspoons of fish sauce and 2 teaspoons of sugar; stir continually and cook for about 5 minutes.
3. Then, add 1/2 cup of coconut milk, potatoes, 1 teaspoon of fish sauce, and 1 1/2teaspoons of sugar; stir occasionally until chicken is cooked.
4. Garnish with yellow chili peppers. Serve with hot steamed Jasmine rice.
*Can be substituted by boneless and skinless beef or chicken.
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