This Thaistyle curry is fast and easy to make It has a unique flavor that makes this dish anything but ordinary Serve over jasmine rice
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble
3 to 5 minutes. Pour remaining coconut milk
chicken stock
onion
potatoes
and chile peppers into curry paste mixture. Bring to a boil
reduce heat to low
and simmer until potatoes are tender
about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.