Traditional Thai Yellow Curry

Serves 4

800g boneless, skinless chicken breasts, sliced

800g potatoes, scrubbed and cut into pieces

2 cans (400ml each) coconut milk (shake well before opening)

3 cups water

1/2 tbsp ground tumeric

1 tbsp thai red curry paste

1/5 tbsp sugar

1 tbsp fish sauce

Put coconut milk into a pot and boil for 10-15 minutes. Add 3 cups of water, curry paste and tumeric. Let boil for 10-15 minutes.

Add potatoes to pot and boil until cooked (about 15 minutes).  Then add chicken breasts, sugar and fish sauce and boil for 10 minutes. Serve over rice.