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THAI PAD KEE MAO

"Drunken Noodle"

Bangkok style

Thai Yellow Chicken Curry with Potatoes –

The ultimate comfort food that is surprisingly easy to make.


INGREDIENTS

·      1 tablespoon oil

·      half a yellow onion, sliced thinly

·      1 pound boneless skinless chicken breasts, cut into bite-sized pieces

·      1/3 cup yellow curry paste

·      10 baby golden yukon potatoes, cut into bite-sized pieces

·      1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)

·      1/2 – 1 cup water

·      2 teaspoons fish sauce (optional)

·      1-2 tablespoons brown sugar (optional)

·      Cilantro and rice for serving

  • Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for -5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Stir in the fish sauce and brown sugar to really take it up a notch. Serve over rice.

WONDERFUL BRUNCH TREAT!
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