Yellow Curry

Ingredients:

• 1 tablespoon oil
• 1/2 large onion, chopped
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 medium gold potatoes, (or about 10 baby gold) ½’’ cubed
• 1 large carrot, thinly sliced
• 3-4 Tablespoons yellow curry paste, 
• 2 teaspoons freshly grated ginger
• 2 cloves garlic
• 27 ounces coconut milk, (2- 13.5 ounce cans)
• 2 teaspoons cornstarch
• 1 teaspoon fish sauce 
• 1 Tablespoon lime juice
• 1.5 tablespoons brown sugar
• Hot cooked rice, , for serving (white, jasmine, brown)
• Garnish with fresh cilantro and/or siracha and serve over rice

Directions:

1. Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
2. Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
3. BARELY bring to a boil. you don't even want it really bubbling otherwise the milk will curdle * Reduce heat and simmer for 30-40 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed. *mix frequently and and keep to barely any boil *
4. Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
5. Serve with rice