Thai Yellow Curry Chicken

The first time I ever had Thai curry was when my Thai friend Susie made it for our mission team's Thai fundraiser dinner. Here is her delicious and easy recipe.

1 (4 oz) can Thai Yellow curry paste
1 can coconut milk
3 boneless skinless chicken breasts, diced
2 medium potatoes, diced
1 1/2 cups water
salt
hot cooked rice for six

Instructions:

Heat coconut milk in a medium sauce pan over medium high heat. Add the yellow curry paste. Stir until boiling. Add chicken, potatoes, and 1 1/2 cups of water and return to the boil. Reduce heat and cook uncovered until chicken is cooked through and potatoes are tender, about ten minutes. Add salt to taste. Serve with rice.

Variation: Use duck, shrimp, or vegetables in place of the chicken.

Yield: About 6 servings.