Thai Yellow Chicken Curry

• 1 tablespoon olive oil
• 3 tablespoons Thai yellow curry paste (such as Mae Ploy(R))
• 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
• 2 (14 ounce) cans coconut milk
• 1 cup chicken stock
• 1 yellow onion, chopped
• 3 small red potatoes, cut into cubes, or as needed
• 3 red Thai chile peppers, chopped with seeds, or more to taste
• 1 teaspoon fish sauce

1. Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
2. 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, chicken stock, onion, potatoes, and chile 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.
3. Stir fish sauce into chicken curry mixture just before serving.

olive oil, curry, chicken breast, coconut milk, chicken stock, yellow onion, red potatoes, red thai chile peppers, fish sauce

Taken from www.allrecipes.com/recipe/235000/thai-yellow-chicken-curry/ (may not work)