Thai Yellow Chicken Curry With Potatoes
Finely dice a yellow onion.
1
Quarter the potatoes.
2
Preheat a large sauté pan over high heat. Add butter and sliced chicken breast. Sauté for 3 minutes.
3
Add onion, ginger and garlic. Sauté for another 3 minutes, stirring frequently.
4
Add the potatoes and stir to combine.
5
Add 3 tablespoons curry powder.
6
Stir to combine and let cook for 2-3 minutes.
7
Then add 3 cans coconut milk.
8
Stir to combine.
9
Add 2 tablespoons brown sugar.
10
Add 1 can drained bamboo shoots, basil leaves and mint leaves.
11
Add fish sauce.
12
Then add salt and simmer for 15 minutes. Taste for seasoning.
13
Serve over rice and top with fresh cilantro and peanuts.
14