Thai Yellow Chicken Curry with Carrots and Potatoes

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Thai Yellow Chicken Curry that's choked with ancient Thai flavors, coconut milk, carrots and potatoes.  A healthier and gluten-free dinner instruction for those busy weeknights!

Ingredients

• Yellow Curry Paste
• 4 cloves garlic crushed
• 2 t. ginger grated
• 2-6 Thai chili peppers finely diced
• 1 1/2 t. salt
• 2 T. turmeric
• 2 T. seasoning
• 1 1/2 t. coriander ground
• 4 t. lemongrass paste
• Yellow Chicken Curry
• 2 T. olive oil
• 1 1/2 c. sweet onions take 1-inch items
• 1 lb. chicken take 1-inch cubes
• 1 1/2 c. carrots take 1-inch items
• 1 1/2 c. white potatoes take 1-inch cubes
• 2 15-oz. cans full-fat coconut milk
• 1 T. white sugar

Instructions

For the Yellow Curry Paste:

• Combine all yellow curry paste ingredients along within the bowl of atiny low kitchen appliance. (If you've got a 6+ cup processor you will need to double the instruction.)
• Process ingredients for 2-4 minutes, or till ingredients become a thick paste.

For the Yellow Chicken Curry:

1. Drizzle vegetable oil into an oversized pan over medium heat and add onions. Saute for 3-5 minutes.
2. Add chicken and curry paste. Saute over medium heat for 3-5 a lot of minutes, or till chicken is nearly done cookery.
3. Add carrots, potatoes, milk and sugar. Stir till well combined.
4. Cover curry and scale back heat to a simmer. Let simmer for 25-35 minutes or till potatoes and carrots ar fork tender.
5. Serve yellow chicken curry over shrub rice and enjoy!

Recipe Notes

1. You can double or maybe triple the Yellow Curry Paste instruction.  If you'd prefer to save the paste for later, store it in associate degree airtight zip-top bag and detain the icebox for up to a pair of weeks.

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