- 1 tbsp canola oil
- 1/4 cup thai yellow curry paste
- 1 onion, diced
- 1 russet potato, peeled and diced 1/4"
- 1 14oz can coconut milk
- 1/2 cup water
- 1 boneless, skinless chicken breast, thinly sliced
- salt to taste
Heat the oil in a large pan over medium-high heat. Sauté the curry paste and onions. When the onions take on color, add the potatoes, coconut milk, and water. Bring to a boil, and then simmer until the potatoes are al dente. Add the chicken and cook until it's no longer pink.
Salt to taste. Serve with rice.