Thai yellow curry
300g Chicken Breast (thinly sliced)
1 Tin of Coconut milk
1 tsp Yellow Curry Powder
4 tbsp Chiang Mai Curry Paste
2 Potatoes, par boiled and cut into small cubes
2 tbsp Palm sugar
3 tbsp Soy sauce
Put the coconut 'cream' (see cook's tip below) into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.
Add the potato and the chicken and cook for about five minutes, then add the rest of the coconut milk and bring to the boil. As it is cooking take the palm sugar and add it down the side of the wok so it melts as it goes in and then add the soy. Simmer until the potato and chicken is cooked probably about 5-10 mins. Taste for seasoning.
Don't shake the can of coconut milk before you open it. Once opened, try to separate the solid 'cream' from the 'watery' milk (we find organic tins work best) . Sweet potato, squash or pumplin can be used instead of the potato
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