Thai Curry Chicken

1lb Boneless chicken breast
1c Carrots, cut to bite-size
1c Potatoes, cut to bite-size
1/2c Onions, cut to bite-size (optional)
2 Cans of coconut milk (can use “lite”)
1box Golden curry base
1tsp Curry powder (optional)
1tsp Cumin powder
1tsp Coriander

1. Boil potatoes for 7min and carrots for about 10min. Usually, I add the carrots, prepare the chicken (fat removal), then return to add the potatoes.
2. Heat a wok or pan and add a few tsp of oil. Stir fry the chicken (and onions, if you want). Drain if necessary.
3. In a separate pan (preferably your largest), heat the coconut milk on high and add the curry base. Once the curry base starts melting, add the other spices.
4. Add the chicken (and onions) to the sauce and continually stir. Once everything dissolves and the base is completely melted, add the vegetables.
5. Continue to cook until the vegetables are tender to your liking. I usually like to leave the carrots slightly crisp.

- Makes enough for 2-3 people.

- Never go light on the chicken. Ever.