Name: Thai Yellow Curry
Yield: 6
Ingredients: 1 unit Bell Pepper (green); 1 tbsp canola oil; 2 unit carrots; 1 lb Chicken breast; 1 unit Chili Peppers; 1.75 lb Coconut milk; 0.67 tbsp Fish sauce; 2 unit potatoes; 3 unit sweet potatoes; 0.22 cup Thai yellow curry paste; 1 cup vegetable stock; 2 unit Yellow onion

Thai Yellow Curry

Serves 6

Ingredients

1	unit	Bell Pepper (green)
1	tbsp	canola oil
2	unit	carrots
1	lb	Chicken breast
1	unit	Chili Peppers
1.75	lb	Coconut milk
0.67	tbsp	Fish sauce
2	unit	potatoes
3	unit	sweet potatoes
0.22	cup	Thai yellow curry paste
1	cup	vegetable stock
2	unit	Yellow onion

Directions

1. Chop/slice/dice everything that needs to be chopped/sliced/diced (chicken breast, onion, potatoes, carrots)

2. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

3. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, bell peppers, chicken stock, onion, potatoes, and chili peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat. MAKE A PORTION W/O CHICKEN FOR VEGETARIANS

4. Stir fish sauce into chicken curry mixture just before serving