Thai Yellow Chicken Curry with Potatoes

• avocado oil↗1 tablespoon
• half a yellow onion, sliced thinly0.5
• boneless skinless chicken breasts, cut into bite-sized pieces↗1 pound
• yellow curry paste↗0.25 cup
• baby golden yukon potatoes, cut into halves or bite-sized pieces↗10
• one 14-ounce can unsweetened coconut cream or coconut milk14

  see notes

• water or broth↗0.5 cup
• a heavy pinch of salt
• fish sauce↗2 teaspoon
• brown sugar↗1
• chopped cilantro for serving0.25 cup
• uncooked jasmine rice↗2 cup

Step-by-step instructions

1. 1

   Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

2. 2

   Add the coconut cream and 1/2 cup water or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce. While the chicken and potatoes cook, cook rice according to package directions.

3. 3

   Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.