Follow these steps for perfect results
coconut milk
yellow curry paste
fish sauce
dark brown sugar
sweet potato
peeled and diced
boneless chicken breast
cubed
scallion
white part, cut into 1/4-inch pieces
Bring 1/2 cup of coconut milk to a boil in a large nonstick skillet or wok.
Add yellow curry paste and simmer until dissolved and fragrant.
Add remaining coconut milk, fish sauce, brown sugar, and diced sweet potatoes.
Stir well and bring to a boil, then reduce heat and simmer for 5 minutes.
Add cubed chicken breast and white parts of scallions.
Stir to coat the chicken and scallions with the curry mixture.
Cover and simmer for 15 minutes, or until potatoes are tender and chicken is cooked through.
Expert advice for the best results
Adjust the amount of curry paste for desired spice level.
Garnish with chopped cilantro and lime wedges for added freshness.
Serve with steamed rice or quinoa.
Everything you need to know before you start
10 mins
Curry can be made a day in advance, flavors will meld.
Serve in bowls garnished with scallion greens.
Serve with steamed jasmine rice.
Garnish with fresh cilantro.
Offer lime wedges on the side.
Complements the spice without overpowering.
Balances the sweetness and spice.
Discover the story behind this recipe
Common dish in Thai cuisine, reflecting the use of coconut milk and curry paste.
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