Some of the kitchen products you need won't be found in any grocery store. You might need to find a local Korean or Oriental Food Store. This is one of the "hard to find" ingredients. Believe me, I know. But I would say 99% of recipes will give you an alternative, so this isn't mandatory at all.
As I was cooking, I picked up this container. I wanted to see if I needed to refrigerate it or not after opening it. I saw this was a product of Thailand....but the Company name is what cracked me up....
.......Yup. Porn Coconut.
Moving on.....
Yellow Curry Chicken with Potatoes
2 3/4 cup unsweetened coconut milk3 tablespoons yellow curry paste OR 3 tablespoons red curry paste plue 1 tablespoon curry powder
6 boneless chicken thighs, cut into big chunks
2 cups chicken broth OR water
2 medium potatoes, peeled and cut into bite-sized chunks
1 medium onion, cut lengthwise into thick wedges
2 tablespoons fish sauce
1 tablespoon palm sugar OR brown sugar
Bring 1 cup of coconut milk to a gentle boil over med-high heat and cook 2 to 3 min. Add curry paste and cook 2 to 3 minutes more until dissolved into the milk. Add chicken and cook another minute or 2, tossing to coat it with the sauce.
Add remaining 1 3/4 cups coconut milk, broth, potatoes, onion, fish sauce, and sugar and bring to a boil. Reduce heat to gentle simmer. Cook, stirring occasionally, until the chicken is cooked and the potatoes are tender, about 6 to 8 minutes. (I cooked them for more like 13 to 15 min).
Serve over a big pile of rice.
Enjoy!
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