Yellow Chicken Curry

🛒 Ingredients

• Chicken breast 125 g · 180 kcal
• Full-fat coconut milk 100 g · 170 kcal
• Yellow curry paste 15 g · 30 kcal
• Onion 37 g · 15 kcal
• Red bell pepper 37 g · 10 kcal
• Potatoes 75 g · 60 kcal
• Fish sauce 8 g · 5 kcal
• Brown sugar 4 g · 15 kcal
• Vegetable oil 4 g · 35 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or wok over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
2. Add the yellow curry paste to the pot and stir-fry for 1 minute until fragrant. Then add the diced chicken breast and cook until lightly browned on all sides.
3. Pour in the full-fat coconut milk and water, then add the diced potatoes. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
4. Stir in the sliced red bell pepper, fish sauce, and brown sugar. Cook for another 5-7 minutes, or until the bell pepper is crisp-tender.
5. Taste and adjust seasoning if necessary. Serve hot, optionally garnished with fresh cilantro, and typically with steamed jasmine rice.