1/4 c yellow curry paste1 can coconut milk
1 c cubed chicken
1/2 c cubed potato (about 1 large potato)
1/4 c sliced carrots
1/4 c chopped onion
3 T peanuts (optional)
1/2 c water
Stir-fry past with half of the coconut milk; when mixed, add rest of milk and bring to boil. Add meat and cook until almost done. Add potato, carrot, onion, peanut, and water, and cook until vegetables are soft. Taste before seasoning. Serve with Jasmine rice or steamed veggies.