Chicken Yellow Thai Curry

For the Curry:

• 30 ml (2 Tbsp) You First Coconut Oil
• 1 onion, finely chopped
• 2 chicken fillets, cut into bite size cubes
• 60 ml (1/4 cup/100g) yellow curry paste
• 800 ml (2 cans) Food Lover’s Coconut Milk
• 250 ml (1 cup) chicken stock
• 3 large potatoes, peeled and cubed
• 4 large carrots, peeled and sliced
• 500 ml (2 cups) baby spinach
• 2.5 ml (1/2 tsp) fish sauce

To serve:

• Jasmine rice, cooked
• Fresh lime wedges
• Fresh coriander, roughly chopped

For the Curry:

• In a large pot, melt the coconut oil over medium heat and sauté the onions until translucent. Add the cubed chicken fillets and cook for about 6 – 8 minutes, stirring often to get even cooking.
• Add the yellow curry paste and sauté for a minute before adding the coconut milk and chicken stock. Stir well, then add the potatoes. Turn the heat down to a simmer and cover until the potatoes are half-cooked. Add the carrots and cook until both the potatoes and carrots are soft.
• Lastly, add the baby spinach and fish sauce and stir well. Cook for another minute or two until the spinach is wilted.

To serve:

Spoon the curry on a bed of jasmine rice and top with fresh lime and coriander. Enjoy!