My Thai Chicken Curry

• 1 tablespoon olive oil
• 2 large chicken breasts, cubed
• 2 medium russet potatoes, precooked for 7 minutes in microwave then cubed
• 1 (14 ounce) can light coconut milk
• 2 tablespoons curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons cashew nuts, unsalted and chopped
• 2 tablespoons cilantro, chopped

1. Heat skillet over medium high heat.
2. Add olive oil.
3. Saute chicken in skillet until browned, approximately 5 minutes.
4. Remove chicken.
5. Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
6. Bring to a simmer, reduce heat to medium low.
7. Add chicken and simmer for 15 minutes.
8. Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
9. Remove from heat and sprinkle with cashews and cilantro.
10. Serve over white rice in a wide mouthed bowl.

olive oil, chicken breasts, russet potatoes, light coconut milk, curry, fish sauce, brown sugar, cashew nuts, cilantro

Taken from www.food.com/recipe/my-thai-chicken-curry-485090 (may not work)