Thai Yellow Curry Chicken

Instructions

1. Prepare the curry base
   Heat vegetable oil in a large pot or deep skillet over medium heat. Add the yellow curry paste and stir continuously for 1-2 minutes until fragrant. Be careful not to burn the paste.
2. Add the coconut milk
   Pour in about half of the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer and cook for 3-4 minutes until the oil begins to separate slightly from the coconut milk.
3. Cook the chicken
   Add the chicken pieces to the pot and stir to coat them in the curry sauce. Cook for 5 minutes, stirring occasionally, until the chicken is partially cooked on the outside.
4. Add vegetables and remaining ingredients
   Add the potatoes, carrots, onion, and the remaining coconut milk to the pot. Stir in the fish sauce, sugar, and kaffir lime leaves if using. Bring to a simmer, then reduce heat to medium-low.
5. Simmer until tender
   Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes and carrots are tender when pierced with a fork. Add the red bell pepper in the last 5 minutes of cooking.
6. Finish and adjust seasoning
   Stir in the lime juice and taste the curry. Adjust the seasoning with more fish sauce for saltiness or sugar for sweetness if needed. The curry should have a balance of spicy, salty, and slightly sweet flavors.
7. Serve and garnish
   Remove from heat and discard the kaffir lime leaves if used. Serve the curry hot over steamed jasmine rice, garnished with fresh Thai basil leaves.