Thai Yellow Chicken Curry

Name: Thai Yellow Chicken Curry
Total time: 45
Yield: 6
Ingredients: 1 tablespoon olive oil; 3 tablespoons Thai yellow curry paste (such as Mae Ploy®); 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces; 2 (14 ounce) cans coconut milk; 1 cup chicken stock; 1 yellow onion, chopped; 3 small red potatoes, cut into cubes, or as needed; 3 red Thai chile peppers, chopped with seeds, or more to taste; 1 teaspoon fish sauce

Recipe by regancooks from allrecipes.com

45 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
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1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
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2 (14 ounce) cans coconut milk
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1 cup chicken stock

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1 yellow onion, chopped
•

3 small red potatoes, cut into cubes, or as needed
•

3 red Thai chile peppers, chopped with seeds, or more to taste
•

1 teaspoon fish sauce

Instructions

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.