MY THAI CHICKEN CURRY

My Thai Chicken Curry image

I love to play with Asian ingredients! This recipe is so simple and yet delightful that I just had to post it. It is a family favorite! I hope you enjoy it like we do. The beautiful thing about these ingredients is they play well together. So if it's not sweet enough for you, add a little more brown sugar; likewise, if it's not salty enough, add more fish sauce...

Provided by Julie C.

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 large chicken breasts, cubed
2 medium russet potatoes, precooked for 7 minutes in microwave then cubed
1 (14 ounce) can light coconut milk
2 tablespoons curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons cashew nuts, unsalted and chopped
2 tablespoons cilantro, chopped

Steps:

Heat skillet over medium high heat.
Add olive oil.
Saute chicken in skillet until browned, approximately 5 minutes.
Remove chicken.
Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
Bring to a simmer, reduce heat to medium low.
Add chicken and simmer for 15 minutes.
Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
Remove from heat and sprinkle with cashews and cilantro.
Serve over white rice in a wide mouthed bowl.

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