Ingredients
- 2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon red curry paste or yellow curry paste
1/2 teaspoon turmeric (if using red curry paste)
2 teaspoons yellow curry powder (if using red curry paste)
1 pound boneless, skinless chicken, cut into chunks
1 potato, peeled and cut into chunks
2 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
Jasmine or sticky rice
Ginger* (optional) ( 1 tsp)
Garlic* (optional) ( 1 tsp)
Lemon grass* (optional) ( 1 tsp)
Description
Original Recipe Altered To Substitute Pork For Chicken. Recipe Indicates 4 Servings, But We Get 6 Satisfying Portions Out Of This Recipe. We Always Use 1 Tbsp Yellow Curry, As The Red Is Too Hot For My Wife.
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