Thai Curry

• 2 teaspoons oil
• 1 onion, chopped
• 1 12 crushed garlic cloves, crushed
• 12 tablespoon chopped fresh ginger
• 1 teaspoon palm sugar or 1 teaspoon brown sugar
• 1 tablespoon fish sauce
• 1 large tomatoes
• 1 (13 1/2 ounce) can coconut milk
• 1 tablespoon red curry paste
• 12 lime, juice of
• 12 lb chicken thighs, trimmed and cut into peices or 12 lb chicken breast
• 1 medium yukon gold potato, peeled and diced

1. Heat the oil in a large saucepan or pot and saute the onion, garlic and ginger gently until the onion is soft.
2. Heat the coconut cream over med-high heat until bubbling furiously.
3. Add the curry paste and stir until well mixed, whisking the paste until you see dark streaks of coconut oil forming.
4. Add the fish sauce, palm sugar (or brown sugar), lime or tamarind.
5. Stir to mix.
6. Add the red curry sauce, mix well.
7. Taste and adjust seasonings.
8. reduce heat to medium, add chicken and potato.
9. simmer 20 minutes or until potato is cooked through.
10. If you dont simmer gently, the coconut milk will separate a lot, and the curry will look a little weird, but will still be tasty.
11. Add the tomatoes, and simmer 5 - 10 minutes longer.

oil, onion, garlic, fresh ginger, palm sugar, fish sauce, tomatoes, coconut milk, red curry, lime, chicken thighs, gold potato

Taken from www.food.com/recipe/thai-curry-156051 (may not work)