Thai Yellow Curry (Chicken and Potato Coconut Curry)

Cut 400 g chicken into bite-size pieces.

Cut 2 potatoes into large chunks and slice 1 onion thickly, keeping the potatoes fairly large so they soften without breaking apart too early.

Warm a dry pan or pot over medium-low heat.

Add 3 tablespoons yellow curry paste and fry for 1 to 2 minutes, stirring constantly so the paste smells fragrant but does not scorch on the bottom.

When the paste darkens slightly and smells aromatic, pour in 400 ml coconut milk a little at a time.

Stir well after each addition until the paste loosens smoothly, then bring it to a gentle boil.

Once the curry bubbles around the edges, add the chicken and cook over medium heat for about 3 minutes.

Stir often until the outside turns pale and the pieces are coated with sauce.

Add the potatoes and onion, then lower the heat to medium-low and simmer quietly for 15 to 20 minutes.

Press the potatoes into the liquid occasionally and avoid a hard boil, which can break them apart.

Check that a chopstick or fork slides easily into a potato and the thickest chicken piece reaches at least 74C at the center.

Stir in 1 tablespoon fish sauce, simmer briefly until the sauce lightly thickens, then turn off the heat.