Thai Yellow Curry with Chicken

Ingredients

• 1 pound chicken breast cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 medium onion sliced
• 1 tablespoon ginger minced
• 2 cloves garlic minced
• 3 tablespoons yellow curry paste
• 1 can coconut milk 400 ml
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 medium potatoes peeled and cubed
• 1 cup carrots sliced
• 1 teaspoon lime juice
• 1/4 cup cilantro chopped

Instructions

1. 1 Heat the vegetable oil in a large pot over medium heat.
2. 2 Add the sliced onion and sauté until translucent, about 3-4 minutes.
3. 3 Stir in the minced ginger and garlic, cooking for another minute until fragrant.
4. 4 Add the yellow curry paste and cook for 1-2 minutes, stirring continuously to release the flavors.
5. 5 Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.
6. 6 Add the chicken pieces, fish sauce, and brown sugar. Bring the mixture to a gentle boil.
7. 7 Reduce the heat to a simmer, then add the potatoes and carrots. Cover and cook for 15-20 minutes, or until the vegetables are tender.
8. 8 Stir in the lime juice and adjust seasoning with more fish sauce or sugar if needed.
9. 9 Garnish with chopped cilantro before serving.