INGREDIENTS:

60 g  Chicken, sliced

1-2 T  Yellow curry paste

1  T  Cooking oil

1 C  Coconut cream

½ C  Coconut milk

50 g  Potato, (cubed & boiled)

30 g  Onion, cubed

SEASONING:

1 t Palm sugar

1 T  Fish sauce

 

PREPARATION:

1.  Put oil in wok and add 1 T of yellow curry paste, stir vigorously until fragrant.

  1. Add coconut cream and stir well until fat separates (oil rises to top)

3.  Add chicken and fry for about 1 minute.

4.  Add coconut milk, onion , potato, seasoning with palm sugar and fish sauce.

5.  Stir constantly until chicken is cooked.

6.  Serve over rice and enjoy!

Serves: 1 – 2

NOTE: With all Thai meals, always taste before serving.  Adjust flavor to your preference.