1 tbsp vegetable oil
4 oz can yellow curry paste
1 to 1 1/2 lbs chicken thigh meat, boneless and skinless, cut in half (I cut into quarters)
salt & pepper, lightly season chicken meat
3 garlic cloves, minced
1 large onion, chopped
1 tbsp garlic, grated
2 bay leaves
1 tsp white pepper
2 baking potatoes, peeled and cut in quarters (I cut into cubes, cooked better)
1 can coconut milk, unsweetened
1 cup chicken stock
1 tsp brown sugar
1 tbsp fish sauce
a handful of frozen peas or two (I used a 10 oz frozen box)
1 green onion stalk, sliced, for garnish
In a heated wok or a large pan on med high temp, add the oil and all the curry paste. Stir together until hot and sizzling.
Add the seasoned chicken meat and stir fry for about 5-7 minutes.
When the meat is all brown on all sides, add the onions, garlic, bay leaves and white pepper. Stir fry for about 3 minutes until the onions are translucent. Add the potatoes.
Carefully add the coconut milk, chicken stock, brown sugar and fish sauce. Bring to a boil, cover and simmer for 30 minutes until sauce has slightly thicken. Mix in peas.
Serve with steamed rice and sprinkle sliced green onions.
*Even better the following day!
Serves 6-8
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