Yellow Curry Chicken

Peel and cube the potatoes. Place in a pan of water over medium-high heat. Bring to a boil and let cook until they are almost tender.

Peel and slice the carrots. Place in another pan of water over medium-high heat. Bring to a boil and let cook until almost tender.

Drain both the carrots and potatoes and set aside.

Heat the vegetable oil in a large saucepan over medium heat. Add the red curry paste and about a third of the coconut milk. Bring to a simmer and let cook for 5-10 minutes, stirring frequently.

Increase the heat to medium-high. Add the chicken and cook for 5 minutes. Stir in the fish sauce, sugar, salt, the remaining coconut milk, yellow curry powder, potatoes, carrots, and stock.

Let simmer for 2-3 minutes. Add the fresh vegetables and frozen peas. Let cook for 3-5 minutes or until the fresh vegetables are the desired doneness.

Delicious served with hot jasmine rice.