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.