Thai Yellow Chicken Curry

Thai Yellow Chicken Curry (adapted from Victor Sodsook's book "True Thai") submitted by Heather

4 medium potatoes, peeled and cut into 1-inch cubes
2-3 large carrots, peeled and cut into 1/2 inch slices
2 cans (approx. 33 oz total) unsweetened coconut milk
1 small can (1/2 cup) yellow curry paste
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch thick slices
1 3/4 cups chicken broth
3 T. Thai fish sauce
6 T. sugar
1 large onion, sliced

Parboil the potatoes and carrots in boiling water until they are easily pierced with a fork, about 10 minutes. Drain and set aside.

Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk. Set the pot over medium-high heat. Stir in the curry paste until blended, and bring to a low boil. Cook, stirring constantly, for 2 minutes. Add the chicken and cook for 1 minute, stirring often. Add the reserved coconut milk, chicken broth, fish sauce and sugar. Stir until the sugar is dissolved and blended.
Add the potatoes and onion. Raise the heat to high and bring to a low boil, then reduce the heat, cover and simmer just until the potatoes and onion are cooked through, about 3 minutes.

Serve with steamed jasmine rice.

Notes: You can purchase the yellow curry paste, Thai fish sauce and coconut milk for a great price at the Asian market on 90th south (just east of the freeway). The quality of the curry paste and coconut milk is better there as well, however make sure that your cans are not dented. Also, I adapted the recipe to include the carrots and I usually cook my chicken longer - personal preference.

This curry is better prepared a few hours or even a full day before serving as the flavors enhance on another. Just keep it covered and refrigerated until ready to use, heat it through without letting it come to a boil, then serve.