A rich Thai curry with chicken, coconut milk, potatoes, peanuts, and warm curry paste.
240 gChicken thighs
180 gPotato
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70 gOnion
35 gPeanut
1 cupCoconut Milk
8 gSugar
35 gYellow Curry Paste
1 tbspFish Sauce
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Fry yellow curry paste in cooking oil until fragrant.
Add chicken thighs and coat them in the paste.
Pour in coconut milk and bring to a gentle simmer.
Add potato, onion, peanut, fish sauce, sugar, salt, and black pepper, then simmer until the chicken and potatoes are tender.
Rest briefly so the curry thickens before serving.