Description
My husband is Chinese and this is one of our favorite dishes. My late father-in-law, who used to be a Chinese chef, said my version of this was better than his! Yellow curry paste can be found at an Asian market. You may have to add a little more or less curry paste, depending on your taste. I included a more moderate amount in this recipe. I suggest serving this over cooked jasmine rice. It has a little bit of heat, so probably do not serve to small children. Enjoy!
Ingredients
- 1 tablespoon yellow curry paste
- ½ cup chicken broth, divided
- 1 teaspoon white sugar
- 1 ½ teaspoons curry powder
- ½ teaspoon salt
- 4 ½ teaspoons light soy sauce
- 1 (5.6 ounce) can coconut milk
- 1 tablespoon canola oil
- 3 skinless, boneless chicken breast halves, sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 onion, sliced
- 2 potatoes – peeled, halved, and sliced
Instructions
- In a bowl
- mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth
- sugar
- curry powder
- salt
- light soy sauce
- and coconut milk. Set aside.
- Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering
- about 30 more seconds. Stir chicken
- garlic
- and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant
- about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil
- reduce heat
- and cover the wok. Simmer until chicken is cooked through and potatoes are tender
- 20 to 25 minutes.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4