CHICKEN CURRY THAI by
Ingredients
1/2 cup olive oil
1-1/2 cups Thai yellow curry paste (such as Mae Ploy(R))
8 pounds cooked skinless, boneless chicken breast, cut into bite-size pieces
12 cups cans coconut milk
8 cups chicken stock
4 yellow onion, chopped
16 small red potatoes, cut into cubes, or as needed
5 bell peppers, chopped with seeds, or more to taste
1 Tbsp coriander
Instructions
Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes Add coriander Pour remaining coconut milk, chicken stock, onion, potatoes, and BELL peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes Add coriander Pour remaining coconut milk, chicken stock, onion, potatoes, and BELL peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.