1 pound chicken breasts sliced into 1/4” slices then 2” pieces*
1/2 large onion, chopped
2 cups 1/2" cubed, peeled Yukon potatoes approximately 2 potatoes/12 oz.
2 carrots, sliced
2 tablespoons yellow curry paste**
2 cups cauliflower florets
2 teaspoons freshly grated ginger
2 garlic cloves, minced
2 13.5 oz. can quality coconut milk I like Chaokoh***
1 tablespoon cornstarch
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
Add later:
1 cup frozen petite peas, thawed
chili sauce to taste (optional)
Garnish:
lime juice
fresh basil
fresh cilantro
Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, carrots and curry paste and cook just until chicken is no longer pink. Add cauliflower, ginger and garlic and sauté 1 minute. Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (don’t add peas). Bring to a boil, then reduce to a simmer for 15-20 minutes, uncovered, or until the potatoes are tender. Stir in peas and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf. Garnish with optional lime juice (love), fresh basil, cilantro and Sriracha to taste. Serve with rice, noodles, etc.