Ingredients
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1 1/2 tablespoons canola oil
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2 tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
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3/4-1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
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2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
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4 tablespoons fish sauce
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1 -2 tablespoon sugar
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1/2 teaspoon paprika
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lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
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2 medium potatoes
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1 yellow pepper (can use red or orange or green)
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3 medium carrots
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1 medium onion
Instructions
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add chicken and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer chicken for about 10 minutes, then add potatoes.
- Add other veggies about 5 minutes after potatoes.
- Total cooking time after adding chicken to pan is ~30 minutes.
- Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
- Notes on ingredients --
- Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
- Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).