AuthorMelanieJust like our favorite Thai place!
[cooked-sharing]
30 oz coconut cream
1 qt coconut milk
3 tbsp yellow curry paste
2 tbsp mild curry powder
1 ½ tbsp fresh ginger
3 tbsp minced garlic
2 ½ lbs boneless skinless chicken breast
2 onions
4 large carrots
1 qt chicken stock
2 tbsp cornstarch
¼ cup soy sauce
¼ cup fish sauce
2 tbsp lime juice
2 tbsp brown sugar
30 oz canned, sliced potatoes
1
Place coconut cream and coconut milk in a large pan and cook on high until reduced by half.
2
Whisk in curry paste, curry powder, ginger and garlic and continue to cook 2 minutes.
3
Add chicken, carrots, onions and chicken stock mixture.
4
Combine chicken stock and remaining ingredients EXCEPT POTATOES with a whisk and add to pot.
5
Cover and cook on medium low until chicken is cooked through and tender.
6
Add drained potatoes and heat through.
7
Serve over white rice.
CategoryPoultry
Ingredients
30 oz coconut cream
1 qt coconut milk
3 tbsp yellow curry paste
2 tbsp mild curry powder
1 ½ tbsp fresh ginger
3 tbsp minced garlic
2 ½ lbs boneless skinless chicken breast
2 onions
4 large carrots
1 qt chicken stock
2 tbsp cornstarch
¼ cup soy sauce
¼ cup fish sauce
2 tbsp lime juice
2 tbsp brown sugar
30 oz canned, sliced potatoes