Thai Yellow Curry

🥘 Ingredients

• coconut milk 28 oz
• Thai yellow curry paste ¼ cup
• chicken thighs 1 ½ lb
• Yukon Gold potatoes 12 oz
• yellow onion 1
• chicken stock 1 cup
• fish sauce 2 Tbs
• palm sugar 1 Tbs
• lime juice 1 Tbs
• cilantro ¼ cup

1. 1

   Fry the thick cream spooned off the top of coconut milk in a dutch oven over medium heat for 5 min , until it splits and beads its own oil.
2. 2

   Fry Thai yellow curry paste into @&( timer for 3 min , until the turmeric darkens and the oil runs gold.
3. 3

   Simmer chicken thighs , Yukon Gold potatoes , yellow onion and chicken stock with @&( timer and the rest of both cans for 25 min , until a knife slides out of a potato on its own.
4. 4

   Season @&( timer with fish sauce and palm sugar .
5. 5

   Finish @&( timer off the heat with lime juice and cilantro .