THAI EASY YELLOW CHICKEN CURRY RECIPE

Kang Kari Kai

 

1 tablespoon prepared yellow curry paste

1 can @ 14 ounces coconut milk

1 pound diced chicken breast/thighs

2 tablespoons fish sauce

1 pound cubed plantains, cooked – parboil/nuke them

1 tablespoon sugar

As needed water, stock, or brown sauce

 

1.            Lightly sauté curry paste till fluid, add all the remaining ingredients, and simmer 1

                hour, or much less if you’ve precooked the plantains, or until tender

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