Yellow Chicken Curry

Name: Yellow Chicken Curry
Ingredients: 3 tablespoons coconut oil, (separated); 1/2 cup diced yellow onion (diced (~1/2 medium onion)); 1 and 1/2 teaspoons minced garlic ((~3 cloves)); 1 tablespoons finely minced ginger ((from a 1 and 1/2 inch piece)); 2 teaspoons yellow curry powder, (separated); 1/4 cup yellow curry paste (Note 1); 2 teaspoons ground coriander; 1 pound baby Yukon gold potatoes ((cut into bite sized pieces, 6-8 pieces per baby potato)); 1 can (13.6 ounces) full-fat coconut milk ((lite not recommended)); 1 cup chicken stock; 1 pound boneless skinless chicken breast or thighs, (cut into 1 inch pieces); 1/2 teaspoon cornstarch; fine sea salt and freshly cracked pepper; 1 and 1/2 teaspoons white sugar; 1/4 cup cilantro (diced); 1 tablespoon lime juice; 2 teaspoons fish sauce, (optional); Serve over/with: cooked basmati rice and naan bread

"This Thai Yellow Chicken Curry with baby gold potatoes is comfort food at it's finest! Serve it over some basmati rice and with naan bread!..."

INGREDIENTS

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3 tablespoons coconut oil, (separated)

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1/2 cup diced yellow onion (diced (~1/2 medium onion))

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1 and 1/2 teaspoons minced garlic ((~3 cloves))

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1 tablespoons finely minced ginger ((from a 1 and 1/2 inch piece))

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2 teaspoons yellow curry powder, (separated)

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1/4 cup yellow curry paste (Note 1)

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2 teaspoons ground coriander

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1 pound baby Yukon gold potatoes ((cut into bite sized pieces, 6-8 pieces per baby potato))

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1 can (13.6 ounces) full-fat coconut milk ((lite not recommended))

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1 cup chicken stock

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1 pound boneless skinless chicken breast or thighs, (cut into 1 inch pieces)

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1/2 teaspoon cornstarch

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fine sea salt and freshly cracked pepper

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1 and 1/2 teaspoons white sugar

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1/4 cup cilantro (diced)

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1 tablespoon lime juice

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2 teaspoons fish sauce, (optional)

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Serve over/with: cooked basmati rice and naan bread

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