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Name: Yellow Curry with Chicken & Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 14- ounce can of coconut milk; 2 tablespoons yellow curry paste; 1 large chicken breast; 1-2 cups water or broth; 2 medium potatoes; 1/2 of a large onion; 1 cup baby corn or Thai eggplant; 1 teaspoon fish sauce; 1/2 teaspoon sugar

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INGREDIENTS

1 14- ounce can of coconut milk
2 tablespoons yellow curry paste
1 large chicken breast
1-2 cups water or broth
2 medium potatoes
1/2 of a large onion
1 cup baby corn or Thai eggplant
1 teaspoon fish sauce
1/2 teaspoon sugar

INSTRUCTIONS

1. Prepare your ingredients. Slice the onion, baby corn/ eggplant, and chicken into bite-sized pieces. Set aside.

2. Open the can of coconut milk and scoop the top thicker cream part into a pan (approximately 1/2 cup). Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant.

3. Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Add the potatoes, onions, and baby corn and cook until just done, but still firm.

4. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time. Adjust seasonings with fish sauce and sugar to taste. Some curry pastes will not need any sugar or fish sauce, and others will need more than the amounts specified here.

5. Garnish with cilantro and red peppers, if you like. Serve with jasmine or brown rice.

NOTES

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Yellow Curry with Chicken & Potatoes

1 14- ounce can of coconut milk
2 tablespoons yellow curry paste
1 large chicken breast
1-2 cups water or broth
2 medium potatoes
1/2 of a large onion
1 cup baby corn or Thai eggplant
1 teaspoon fish sauce
1/2 teaspoon sugar

1. Prepare your ingredients. Slice the onion, baby corn/ eggplant, and chicken into bite-sized pieces. Set aside.
2. Open the can of coconut milk and scoop the top thicker cream part into a pan (approximately 1/2 cup). Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant.
3. Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Add the potatoes, onions, and baby corn and cook until just done, but still firm. 
4. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time. Adjust seasonings with fish sauce and sugar to taste. Some curry pastes will not need any sugar or fish sauce, and others will need more than the amounts specified here.
5. Garnish with cilantro and red peppers, if you like. Serve with jasmine or brown rice.

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Nutrition

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Serving Size: 1 (717g)
Recipe Makes: 1

Calories: 642
Calories from Fat: 35 (5%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1g
Cholesterol 164.5mg		51 %
Sodium 1254.5mg		43 %
Potassium 2534.2mg		67 %
Total Carbohydrate 74.6g		22 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 65.3g
Protein 74.4g		106 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 642

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