Thai Yellow Curry Pineapple Chicken

carlsbadcravings.com

Sarah Beth

1 ½ tablespoons olive oil

1 pound chicken breasts cut into whatever size you want

½ large onion, chopped

2 cups ½″ cubed, peeled Yukon potatoes approximately 2 potatoes/12 oz.

2 carrots, sliced

2 tablespoons yellow curry paste (adjust to taste, depending on the brand we’ve had to add more)

2 teaspoons freshly grated ginger (we use paste that’s not fresh)

2 garlic cloves, minced

2 13.5 oz. cans coconut milk

1 tablespoon cornstarch

2 tablespoons less sodium soy sauce

2 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 bay leaf

1 teaspoon dried basil

subheading: ADD LATER:

2 small cans pineapple chunks

1 cup frozen petite peas, thawed

chili sauce to taste (we use garlic chili paste, about 1 tbsp)

subheading: GARNISH:

lime juice

fresh basil

fresh cilantro

Note: Ingredients may have been altered from the original.

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