Yellow Curry

🔥 Prep

• Cut the 300 g chicken into bite-sized cubes.
• Peel and dice the 2 potatoes into 2‑cm chunks.
• Peel and finely chop the 1 onion.
• Measure out 3 tbsp yellow curry paste, 1 tbsp fish sauce, 1 tsp sugar, and 0.5 tsp turmeric into small bowls.
• Stir the 400 ml coconut milk to ensure it’s well combined.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
• 2. Add the 3 tbsp yellow curry paste and stir for 1 minute until fragrant.
• 3. Pour in the 400 ml coconut milk, stirring to combine, and bring to a gentle simmer over medium‑low heat.
• 4. Add the chopped onion and cook for 2 minutes until translucent.
• 5. Add the diced potatoes and stir to coat; simmer for 5 minutes.
• 6. Add the chicken cubes, stirring to distribute, and cook for 4 minutes until the chicken begins to turn opaque.
• 7. Season with 1 tbsp fish sauce, 1 tsp sugar, and 0.5 tsp turmeric; stir well.
• 8. Reduce heat to low and simmer gently for 10‑12 minutes, or until the potatoes are tender and the chicken is cooked through.
• 9. Taste and adjust seasoning if needed; remove from heat.

🔥 Serve

• Ladle the yellow curry into warm bowls, garnishing with fresh cilantro leaves if desired.
• Serve hot alongside steamed jasmine rice or Thai sticky rice.
• Offer lime wedges and extra fish sauce on the side for those who prefer a tangier flavor.