Yellow Thai Curried Chicken with Coconut Milk
1 bay leave
1 cinnamon stick
2 tablespoons yellow curry
1 chili pepper chopped
3 shallots
3 cloves of garlic
2 tablespoons of minced ginger
1/2 cup chicken broth
3 chicken breasts chopped (you can use thighs or drumsticks)
1 can of coconut milk
4 potatoes
2 medium sized tomatoes
1/4 cup of cilantro
2 tablespoon fish sauce or tamari
In a frying pan dry fry the spices on medium-high heat. Add the chili pepper, shallots, garlic, and ginger, for 1 minute stirring constantly then add chicken and potatoes. Stir for a few minutes. Add the chicken broth and the can of coconut milk. Bring to a boil, then reduce to a simmer until potatoes and chicken cooked. Add the tomatoes about 10 minutes before cooked. serve over rice or noodles and top with fresh chopped cilantro.
Bring to a boil
Add tomatoes at end, and cook for about 10 minutes
Fresh Cilantro
