Spicy Thai Yellow Curry

Name: Spicy Thai Yellow Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving(s)
Ingredients: 1/2 kg boneless chicken breast (you could also use pork); 2 large potatoes, peeled and cut into 5cm cubes, pre-cooked; 2 tablespoons oil; 2 tablespoons red curry paste; 1 (415 ml) can coconut milk; 2 tablespoons fish sauce; 1 1/2 tablespoons sugar; 3 slices galangal; 5 kaffir lime leaves; 1 large onion; serve over warm rice (Basmati or Jasmine is best)

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Recipe by Nadia Melkowits

This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.

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READY IN: 30mins

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

kg boneless chicken breast (you could also use pork)
2

large potatoes, peeled and cut into 5cm cubes, pre-cooked
2

tablespoons oil
2

tablespoons red curry paste
1

(415 ml) can coconut milk
2

tablespoons fish sauce
1 ¹⁄₂

tablespoons sugar
3

slices galangal
5

kaffir lime leaves
1

large onion
Tip
serve over warm rice (Basmati or Jasmine is best)

DIRECTIONS

Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don’t cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
--.
In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
Add chicken, galangal, lime leaves. Cook for about 5 minute.
Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.

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