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Yellow Curry Chicken. Gluten Free Yellow Curry. Take Out Style Thai Yellow Curry.
Peel potatoes and cut into 1" cubes. Place in a large bowl of cold water until ready to use (to prevent browning). Make sure to strain before adding to recipe!%http://www.everydaymaven.com/wp-content/uploads/2014/10/IMG_1292-533x400.jpg
Peel onion and cut into 1/8's. Roughly chop.%http://www.everydaymaven.com/wp-content/uploads/2014/10/IMG_1291-533x400.jpg
Heat a large pot over medium heat. Once hot, add coconut cream. The coconut cream is the solid fat that is present when you open the canned coconut milk. Do NOT shake or stir the coconut milk prior to using if you want the coconut cream to be separated. Scoop off the cream and leave the watery coconut milk behind to use later in the recipe.
Add curry paste and stir into coconut cream until well combined. Heat until oil begins to separate from coconut cream.
Add cubed potatoes, onion, watery coconut milk left behind in the can and water. Raise heat to high and bring to a boil.
Once boiling, cover and lower to a simmer. Continue cooking for 8 to 10 minutes.
Remove lid, add sliced chicken pieces and raise heat to high to bring back to a boil. Once boiling, cover, lower heat to a simmer and continue cooking for an additional 8 to 10 minutes until chicken is cooked through and potatoes are tender.
Add fish sauce, palm sugar and grape tomatoes. Cook for an another 2 to 3 minutes. Serve topped with cilantro and Enjoy!