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Ingredients

1 tablespoon olive oil 3 tablespoons Thai yellow curry paste (such as Mae Ploy®) 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces 2 (14 ounce) cans coconut milk 1 cup chicken stock 1 yellow onion, chopped 3 small red potatoes, cut into cubes, or as needed 3 red Thai chile peppers, chopped with seeds, or more to taste 1 teaspoon fish sauce

Nutrition Info

501 calories carbohydrate: 22.2 g cholesterol: 57.8 mg fat: 36.1 g fiber: 3.6 g protein: 25.8 g saturatedFat: 26.6 g servingSize: - sodium: 470.5 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken, stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

6 servings

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.