Thai Yellow Chicken Curry with Potatoes

Von Pinch of Yum · 45 Min.

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Zubereitung

1. Heat the oil in a large pot over medium-low heat. Add the sliced onion and saute for a few minutes until fragrant and softened.
2. Add the chicken and curry paste and saute for 3-5 minutes. Add the potatoes and stir to coat them in the paste.
3. Add the coconut cream and 1/2 cup water or broth to the pot. Season with a heavy pinch of salt.
4. Simmer for 20-30 minutes until the potatoes are fully cooked, adding more liquid as needed for the sauce consistency you want. Cook the rice according to package directions while the curry simmers.
5. Stir in the fish sauce and brown sugar, if using, adding to taste. Serve over the rice.

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