Chicken and Potatoes in Yellow Curry Sauce

My mouth is water again, just thinking of how delicious this simple dish is. The flavors are absolutely incredible! I served ours on top of rice, but if you just want to simply dip some yummy bread into that finger licking sauce, you can totally do so. So, so good! Enjoy!

Ingredients:

-1 Tbs vegetable oil

-1 onion, finely chopped

-2 garlic cloves, minced

-2 inches fresh ginger, peeled and finely shredded

-3 Yukon gold potatoes, peeled and cut into chunks

-1 large carrot, shredded on the large setting

-1.5 lbs chicken breasts, skinless, boneless, cut into chunks

-3-4 Tbs yellow curry paste (depends how spicy you want your dish)

-2 tsp cornstarch

-2 (13.5 oz each) cans coconut milk

-juice from one lime

-1 tsp fish sauce

-1.5 Tbs packed brown sugar

Directions:

Heat the oil in a large pan (a wok works great for this). Add the onion, garlic, ginger, potatoes, carrot, and chicken chunks. Stir and brown quickly. Add the curry paste. Mix very well and cook for a couple of minutes. Sprinkle the cornstarch on top, then give it a good stir and cook another minute. Pour in the milk. Give it a good stir. Cover, lower the heat, and simmer for 30 minutes. Remove the lid and add the lime juice, fish sauce, and brown sugar. Give it another good stir and cook, uncovered, for 5 more minutes.

Serve right away on top of rice or with some freshly baked bread. YUM!