Gaeng Karee Gai
yellow chicken curry

500 gr chicken
600 ml coconut milk
1 tbsp yellow curry paste (see recipe)
250 gr potato
1/2 tsp salt
2 tbsp fishsauce
2 tsp palmsugar

Cut the chicken into pieces and the potato into cubes. Boil the potato for 5 minutes in water and drain it. Heat in a wok 300 ml coconut milk and add the curry paste. Stir until fragrant. Add the fishsauce, the salt and the palmsugar. Add the chicken and let it cook slowly until nearly done. Then add the remaining coconut milk and the potato and let it simmer slowly for 5 minutes.

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