My Thai Chicken Curry

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 large chicken breasts, cubed
• 2 medium russet potatoes, precooked for 7 minutes in microwave then cubed
• 1 (14 ounce) can light coconut milk
• 2 tablespoons curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons cashew nuts, unsalted and chopped
• 2 tablespoons cilantro, chopped

Recipe

• 1 heat skillet over medium high heat.
• 2 add olive oil.
• 3 saute chicken in skillet until browned, approximately 5 minutes.
• 4 remove chicken.
• 5 add coconut milk, curry paste, fish sauce and brown sugar. whisk to combine.
• 6 bring to a simmer, reduce heat to medium low.
• 7 add chicken and simmer for 15 minutes.
• 8 add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
• 9 remove from heat and sprinkle with cashews and cilantro.
• 10 serve over rice in a wide mouthed bowl.