Thai Coconut Chicken Curry

1. 1

   In large saucepan, heat oil over medium heat until hot.

2. 2

   Stir in curry paste.

3. 3

   Cook curry paste, stirring constantly, until aromatic, about 2 minutes.

4. 4

   Stir in coconut cream ( thicker liquid at top of can).

5. 5

   Simmer until oil separates, about 2 minutes.

6. 6

   Add potato and cook, stirring often, until potatoes just start to soften, about 8 minutes.

7. 7

   Add chicken and cook, stirring often, until chicken cubes turn opaque on outside, 2 to 4 minutes.

8. 8

   Add peanuts, tomato and remaining coconut milk.

9. 9

   Simmer for a few minutes to concentrate flavors.

10. 10

    Add sugar and fish sauce.

11. 11

    Simmer, stirring often, until mixture darkens and oil rises to top, about 18 minutes.

12. 12

    If sauce seems too thick, add a little water.

13. 13

    Let cool for a few minutes and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.