This healthy, vegetarian Thai yellow curry is full of flavor and simple enough for weeknight dinners. Feel free to substitute any fresh veggies like broccoli, sugar snap peas, yellow and red peppers (about 3 cups) or 1 lb tofu to make it vegetarian.
1 tablespoon oil
1 white onion, diced
1 pound boneless skinless chicken breasts, cubed
2 tablespoons (1 pouch) RawSpicebar's Yellow Curry Paste
10 baby golden Yukon potatoes, cubed
1 (14 oz) can coconut milk
1/2 cup water
2 teaspoons fish sauce (optional)
2 tablespoons brown sugar (optional)
1 cup brown basmati rice, rinsed
2. In large skillet, add oil. Add onions and stir until golden, 3-5 minutes. Add chicken and brown on all sides. Add curry paste and salt to taste, another 2-3 minutes. Add potatoes and let brown, another 2-3 minutes.
3. Add coconut milk, sugar and water over medium high heat and bring to a simmer. Reduce heat to low and simmer, 20 minutes. Stir in fish sauce, lime juice and season to taste with salt, if needed.
4. Garnish and serve in bowls over brown rice. Enjoy!