Thai Curry Chicken

By weavincanuck

Ingredients

• 3 Tbsp Mae Ploy's Yellow Curry Paste
• 1 can Coconut Milk
• 1 1/2 cups water
• 3 boneless/skinless chicken breasts cut into 1" pieces
• 3 medium potatoes cubed
• 1 medium onion cubed
• 2 carrots sliced
• 1/2 green pepper cubed

Preparation

Step 1

1. In a large skillet, sauté curry paste and coconut milk until well blended.

2. Add 1 cup of the water and cubed chicken and cook at medium heat for 5 minutes.

3. Add carrots, potatoes, and onions to skillet. Cover and let simmer for about 20 minutes.

4. When potatoes are tender, add green peppers and 1/2 cup water. Cover and simmer for 2 more minutes.

5. Serve over a bed of white Jasmine rice.