Yellow curry recipe

(Geng Jitta)

Oil (to coat bottom of skillet)
1 onion, chopped
Chicken (one package boneless chicken breasts)
Yellow Curry paste
1 can Coconut milk (buy at Co-op)
Water
Potatoes (cubed)
Mushrooms (1 package sliced)
If possible, get fish sauce (adds a salty taste. You can add salt instead, but it won’t be as good)
Optional : cilantro

1. Heat oil.
2. Fry chopped onions until soft/yellow; add chicken. Add curry paste right away. If you don’t like it too spicy, don’t add too much at this point. A spoonful should be plenty if you don’t like it spicy. You can add more later.
3. Cook until chicken is 7/10 cooked; add potatoes. Keep stirring.
4. Cook until chicken is mostly cooked (8/10) and add coconut milk and water. If you have fish sauce, add here, if not, add salt (not too much)
5. Wait until milk boils, then cook a little longer. Make sure potatoes are cooked, then add mushrooms. Stir.
6. Cook until mushrooms are cooked as desired (at least until pot reboils). Add more curry/salt to taste.
7. Add cilantro and serve with rice.