Gelber thailändischer Curry

Ingredients from shop:

    1 can of coconut milk
    1 can of coconut cream
    1 tablespoon of Thai yellow curry paste
    1 tablespoon of fish sauce
    1 teaspoon of palm sugar

Other ingredients:

    1 pound chicken cubes (or chicken breast diced)
    1.5 cup chopped potatoes
    2 small onions or 1 large onion
    cooking oil

Chicken precooking

    Put the chicken cubes in a pot
    Add a full can of coconut milk
    Stir well
    Cook over a low heat until the chicken is tender

Prepare the onion

    Clean the onions. Cut them in the middle
    Cut the onions into slices
    Put some oil in a wok pan or an ordinary deep pan on a medium heat
    stir fry the onions until they turn glassy and fragrant
    remove the onions from the pan and put them aside on a plate.

Make the curry

    Put the tablespoon of curry paste in the pan
    Stir fry until it becomes fragrant
    Add a spoonful of coconut cream and mix well.
    Add more and more of the coconut cream every time while stirring until all the coconut cream is in the pan.
    Remove the chicken from the pot and add to the pan
    Add the fish sauce to the pan
    Break the palm sugar and add about 1 teaspoon of palm sugar to the pan
    Add the onions
    Add the potatoes
    Let it all simmer gently until the potatoes are tender (they shouldn't fall apart though)
    Serve on a bed of jasmine rice

Enjoy!