I've made this dish twice now. The first time I couldn't find yellow curry paste, so I used yellow curry powder and just added enough until I thought it tasted good. The second time I found the paste, and it also made a good curry, although it was a lot spicier (but not too spicy).
- 3 thin-skinned potatoes (about 1 1/4 pounds total weight), cut into cubes
- One 13 1/2-ounce can unsweetened coconut milk
- 3 tablespoons yellow curry paste
- 1/3 cup water
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 1/4 cup chopped fresh cilantro
- 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
- Fresh cilantro leaves for garnish
In a saucepan, cook the potatoes in boiling water to cover until tender, about 15 minutes; drain.
Pour 1/2 cup of the coconut milk into a saucepan and place over medium heat for 30 seconds. Stir in the curry paste and bring slowly to a boil, stirring constantly. Add the remaining coconut milk and the water and bring to a boil. Add the chicken and cook, stirring occasionally, until it is no longer pink in the center, 3 to 4 minutes. Add the sugar, fish sauce, and potatoes, bring to a boil, and cook for 5 minutes. Add the chopped cilantro and the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly, about 1 minute.
Transfer to a serving plate, garnish with the cilantro leaves, and serve.