My Thai Chicken Curry - cooking recipe

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
Preparation
    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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