This is one of our Asian favorites! It’s spicy, sweet and very filling! It seems a little odd to have potatoes on rice, but it’s quite tasty! You can vary the spiciness by the kind of curry paste you use. Massaman curry paste is a bit sweeter and not spicy. Red curry paste is more hot and spicy! We like red curry best! Soon we’re going to try yellow curry…
Cut up 2 large boneless, skinless chicken breasts into chunks
Brown the chicken in a large skillet coated with a bit of oil.
Cut up 3 peeled potatoes into small bite-sized pieces
Cut up 3-4 peeled carrots into 1/4” slices
Chop up 1/2 of an onion
Add potatoes, carrots and onion to chicken in skillet.
Pour one can of coconut milk and 1/2 can of water. Mix in 1/4 cup (more or less to taste) of curry paste and mix well.
Cover and simmer until the potatoes are tender and the chicken is done.