Yellow Chicken and Potato Coconut Curry - Freefield Farms

Name: Yellow Chicken and Potato Coconut Curry - Freefield Farms
Ingredients: 1 whole Yellow Chicken, cut into quarters; 5 tbs butter or oil; ⅓ cup Thai yellow curry paste, store bought; 2 tbs yellow madras curry powder – optional; 2 tbs ground turmeric – optional; 2 yellow cooking onion, peeled and thinly sliced; ⅓ cup minced garlic and ginger; 3 tbs salt; 3 tbs fish sauce; 2 cans of coconut milk (800ml); 2 cups coconut water; 1 cup canned diced tomatoes; 3 Yukon Gold potatoes, peeled and largely diced; 1 whole can of peeled and cooked quail eggs, strained and rinsed (OR you can replace with peeled soft boiled eggs); ⅓ cup chopped cilantro; ⅓ cup thinly sliced red onion; 4 wedges of lime; 1 pack of large sized whole wheat tortilla

freefieldfarms.com

Indulge in the warm, comforting Yellow Chicken and Potato Coconut Curry. Fragrant spices, rich coconut broth, and creamy texture make this dish a cozy delight for 4. Perfect for chilly evenings!

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Ingredients

1 whole Yellow Chicken, cut into quarters
5 tbs butter or oil
⅓ cup Thai yellow curry paste, store bought
2 tbs yellow madras curry powder – optional
2 tbs ground turmeric – optional
2 yellow cooking onion, peeled and thinly sliced
⅓ cup minced garlic and ginger
3 tbs salt
3 tbs fish sauce
2 cans of coconut milk (800ml)
2 cups coconut water
1 cup canned diced tomatoes
3 Yukon Gold potatoes, peeled and largely diced
1 whole can of peeled and cooked quail eggs, strained and rinsed (OR you can replace with peeled soft boiled eggs)
⅓ cup chopped cilantro
⅓ cup thinly sliced red onion
4 wedges of lime
1 pack of large sized whole wheat tortilla