Yellow Curry Chicken (Thai Soup)

1. 1

   Pre-cook the potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.

2. 2

   Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.

3. 3

   In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 - 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).

4. 4

   Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.

5. 5

   Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.

6. 6

   Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 - 7 more minutes.

7. 7

   Serve with rice (Basmati or Jasmine is best).

8. 8

   **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.

* Per serving · 4 servings · Values may vary.