1 pound boneless skinless chicken breasts or extra-firm tofu, cut into bite sized pieces
1 pound potatoes, peeled and cut into 1-inch cubes
2-6 tablespoons yellow curry paste
3 carrots, peeled and sliced into 3/4-inch slices
13.5 ounce can coconut cream
1 cup peas
water, to thin the curry sauce
1 teaspoon brown sugar (optional)
rice for serving
Tools
Cutting board
Knife
Large pot
Stove
Method
Heat the oil in a large pot over medium heat. Add the onions and saute until they’re softened and lightly browned.
Add the chicken (if you’re using tofu, don’t add it yet so that it doesn’t crumble), potatoes, carrots and 2 tablespoons of the curry paste. Stir until the curry paste evenly coats all the ingredients.
Add the coconut cream and 1/2 cup water. Stir to combine and then simmer for about 30 minutes or until the chicken and veggies are cooked through.
If you’re using tofu, add it now. Stir in the peas and brown sugar. Cook for another 5 minutes, until everything is heated through. Taste and add additional curry paste if desired.