Ingredients:
1 tbsp
vegetable oil
1 small
onion, thinly sliced
400 ml
canned coconut milk
200 ml
chicken stock (from a cube is fine)
2 tbsp
yellow curry paste
3 tbsp fish
sauce
2 tbsp sugar
750 grams
potatoes, quartered and parboiled
4 skinless,
boneless chicken breasts, sliced into 1 cm thick pieces
Coconut
cream, to serve
A handful of
chopped coriander leaves, to serve
Salt and
pepper to taste
Method:
In a frying
pan, heat oil and fry onions till golden. Put the coconut milk and chicken
stock in a large pan and bring to boil. Add curry paste and mix until combined.
Tip in the fish sauce and sugar; turn down to simmer. Add potatoes, fried onion
and chicken and then cook for 10 minutes or until the potatoes and chicken are
cooked. Season with salt and pepper. Divide between four bowls, add a little
coconut cream and sprinkle coriander leaves to each. Serve with steamed rice.
Tip: It’s
best to cook a day in advance so that the aromatics have time to infuse with
chicken.