Yellow chicken curry

The essence of Thai cooking with its use of aromatic herbs and spices, rich coconut milk, and tender chicken

Ingredients:

4 portions (adjust as needed)

1 tablespoon vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry paste (adjust more or less depending on spice preference)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 large potato, peeled and cubed
1 carrot, sliced
1 red bell pepper, sliced
1 can (14 oz) coconut milk
1/2 cup chicken broth
2 tablespoons fish sauce
1 tablespoon sugar
Juice of 1/2 lime
Salt to taste
Fresh cilantro, chopped for garnish
Cooked rice, for serving

Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Cook until the onions are soft and translucent, about 4-5 minutes.
Stir in the yellow curry paste and cook for about 1 minute until fragrant, allowing the flavors to release.
Add the chicken pieces to the skillet and cook until they start to brown, about 5-6 minutes.
Mix in the cubed potato, sliced carrot, and red bell pepper.
Pour in the coconut milk and chicken broth. Stir well to combine all the ingredients.
Bring the curry to a boil, then reduce the heat to a simmer.
Allow the curry to simmer uncovered for about 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Add the fish sauce, sugar, and lime juice to the curry. Stir and taste, adjusting seasoning with salt if needed.
Spoon the curry over cooked rice in bowls.
Garnish with chopped fresh cilantro.