Red Chicken Curry

     One of our ultimate favorite ethnic dishes to eat is Thai food. We enjoy the delicious chicken fried rice, the thick soft noodle of the Pad See Ew with its steamed to perfection broccoli and the spicy steamy hot red curry. Like all my recipe ideas, I wanted to try making this dish to surprise my Husband. I surfed the web for an easy beginners recipe to this dish and came cross one that came out finger licking good. To see the original recipe please click here. Like always, I have changed some of the ingredients to fit our diet or because I could not find the indigent so I substituted it with something else. The things you will need are...

• 2-3 boneless chicken breasts 
• 2-3 potato's 
• 1 tbsp olive oil
• 4 tbsp yellow curry paste
• 2 15-ounce cans of coconut milk
• 2 cups chicken stock
• 2-4 carrots
• 1 yellow onion
• 1 1/2 tsp fish sauce
• 3/4 tsp salt
• 1 1/2 tsp sugar
• Cilantro

1. In a large pot on medium heat, add olive oil.

2. Add the yellow curry.

3. Pour in the coconut milk. 

4. In a separate pot, boil the peeled and cut potatoes until they are soft at forks touch. 

5. Add the large onion chopped into fourth's with the peeled carrots into the pot with the curry. 

6. Cut the chicken into small cubes. 

7. Pour the chicken into the pot and mix. 

8. Add the potatoes, salt and fish oil and let boil for a couple of minutes.

9. In a bowl pour this delicious savory Red curry. Add some cilantro for garnish.

Have a side of white rice to go with this delicious soup. 

ENJOY!