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Thai   -   Yellow Chicken Curry (Gaeng Kah-Ree Gai)   adapted from Real Thai

  • 3/4 Cup Coconut Cream
  • 3 Tablespoons Yellow Curry Paste
  • 6 Medium Chicken Breast -- cubed
  • 4 Cups Coconut Milk
  • 1/2 Pound Potatoes -- cubed
  • 1 Large Onion -- chopped
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Brown Sugar
Directions Warm the coconut cream until it boils gently. Adjust the heat to maintain a gentle boil and simmer for 6 minutes. Add curry paste and stir well. Cook for 4 minutes. Add chicken and saute for 3 minutes. Increase heat and add remaining ingredients. Stir well. Simmer for 10 minutes or until potatoes are done.
Serves 6
Time to Make 0:00

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