Ingredients

• 1 tablespoon olive oil
• 3 tablespoons Thai yellow curry paste , such as Mae Ploy®
• 1 pound cooked skinless , boneless chicken breast, cut into bite-size pieces
• 2 , 14 ounce
• 1 cup chicken stock
• 1 yellow onion , chopped
• 3 small red potatoes , cut into cubes, or as needed
• 3 reds Thai chile peppers , chopped with seeds, or more to taste
• 1 teaspoon fish sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 2 Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
3. 3 Stir fish sauce into chicken curry mixture just before serving.

Nutrition per serving