Gang Garee Gai (yellow curry with chicken)

Time = 10 min prep and 15-20 min cook
Servings = approx 2-3 servings

Ingredients:

• 1 can (14 oz) coconut milk--do not shake
• 2 Tbsp yellow curry paste
• 1 large chicken breast, cut into bite-sized pieces
• 1-2 cups water
• 2 medium potatoes, peeled, cut, and paraboiled
• 1/2 large yellow onion, diced
• 1 cup baby corn, diced
• 1 tsp fish sauce
• 1/2 tsp sugar
• red pepper, julinenne (garnish)
• kefir lime leaves, thin slice (garnish)
• jasmine rice (garnish)

Directions:

1. Prepare ingredients. Cook rice according to directions and keep covered until ready to serve. Paraboil potatoes for approx 5 min and set aside.

2. Open can of coconut milk and scoop thicker cream later into pan (approx 1/2 cup). Heat cream over medium heat until oil just begins to separate from milk. Add yellow curry paste and saute until fragrent.

3. Add chicken, turning to coat in paste, and cook until done. Add the rest of the coconut milk and water and bring to a boil. Cook down until the consistency is what you prefer.

4. Add potatoes, onions, and baby corn and cook until just done. Adjust taste with sugar, fish sauce, salt and pepper.

5. Divide curry. Garnish with kefir lime leaves and red peppers. Serve with jasmine rice.