1. Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft. 2. Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out. 3. Serve with Jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
