2 Chicken Breasts (Thinly Sliced)
4 Large Yellow Potatoes (Cut onto 1inch Cubes)
1/2 tsp Whole Coriander Seeds
10 Kaffir Leaves
3 Green Onions
2 Garlic Cloves
1 Cup Water
1 ½ Cans Coconut Milk
4 TBSP Yellow Curry
3 TBSP Fish Sauce
1 TBSP Sugar
Use a mortar and pestle to smash the coriander seeds, kaffir leaves, green onions, and garlic into a paste. Add the yellow curry and blend well.
In a large wok, pour in half a can of coconut milk and bring to a boil. Add in the curry mixture and stir constantly until the liquid becomes reduced. The coconut oil will separate from the paste and thicken.
Toss in your chicken and coat the pieces with the curry paste.
Add the potatoes and stir to coat with the curry paste.
Next you will add in the remainder of the coconut milk and water. Combine well and lower heat to a medium high. Simmer for 20-30 minutes or until the chicken and potatoes are full cooked.
Add more water depending on the desired consistency you want for the sauce. Stir in sugar and fish sauce. Taste and adjust seasoning.
Serve over rice.
