Thai Yellow Curry With Chicken & Potatoes
>>3 T. vegetable oil
>>10 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 C. chicken stock
>>3 medium sized potatoes, peeled and cut in small chunks
>>2 T. fish sauce
>>2 T. fresh lime juice
>>1 T. palm sugar (you can substitute brown)
>>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.