Directions

To Cook

1. Stir-fry yellow curry paste with oil over low heat until fragrant. Add some coconut milk if too dry.
2. Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, fish sauce and sugar until boiling. If the sauce is too thick, some water can be added.
3. Add potato and simmer until soft before adding tomatoes.
4. Add spring onion before removing from heat. Serve with rice.