1 | unit | Bell Pepper (green) |
1 | tbsp | canola oil |
2 | unit | carrots |
1 | lb | Chicken breast |
1 | unit | Chili Peppers |
1.75 | lb | Coconut milk |
0.67 | tbsp | Fish sauce |
2 | unit | potatoes |
3 | unit | sweet potatoes |
0.22 | cup | Thai yellow curry paste |
1 | cup | vegetable stock |
2 | unit | Yellow onion |
1. Chop/slice/dice everything that needs to be chopped/sliced/diced (chicken breast, onion, potatoes, carrots)
2. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
3. 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, bell peppers, chicken stock, onion, potatoes, and chili 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. MAKE A PORTION W/O CHICKEN FOR VEGETARIANS
4. Stir fish sauce into chicken curry mixture just before serving