Yellow Curry with Chicken

Ingredients

Quantities are for one portion.

• 30 gyellow curry paste
• 150 gchicken breast, cubed
• 1onion, chopped
• 100 mlcoconut milk
• 1 tbspvegetable oil
• salt to taste
• 100 gpotatoes, cubed
• 70 gdry jasmine rice

Method

1. Rinse and steam the jasmine rice until fluffy. Keep warm.
2. Heat the vegetable oil in a pot. Fry the chopped onion until soft.
3. Stir the yellow curry paste into the onions, toasting it until very fragrant.
4. Pour a thick spoonful of the coconut milk into the paste, stirring until it bubbles and separates.
5. Add the cubed chicken breast to coat it in the bright yellow paste.
6. Add the cubed potatoes and pour in the remaining coconut milk. Add a splash of water if needed to cover the potatoes.
7. Bring to a simmer, cover, and cook until the chicken is tender and the potatoes are soft. Serve hot alongside the white rice.