Khao Geng

Ingredients

• •2 tablespoons curry paste (red or green)
• •1 pound chicken thighs, cut into bite-sized pieces
• •1 can (14 oz) coconut milk
• •1 cup chicken broth
• •2 potatoes, cubed
• •1 onion, diced
• •2 cloves garlic, minced
• •1 tablespoon fish sauce
• •1 teaspoon sugar
• •3 cups jasmine rice, cooked
• •2 Thai chilies, sliced
• •1/4 cup fresh basil leaves

Directions

1. 1Heat oil in a large pot and fry curry paste with minced garlic for 1-2 minutes until fragrant.
2. 2Add chicken pieces and cook for 3-4 minutes, stirring to coat with curry paste.
3. 3Pour in coconut milk and chicken broth, stirring well to combine.
4. 4Add cubed potatoes and diced onion, bringing the mixture to a simmer.
5. 5Cook for 20-25 minutes until potatoes are tender and chicken is cooked through.
6. 6Season with fish sauce and sugar, tasting and adjusting to preference.
7. 7Serve over jasmine rice in bowls, garnished with fresh basil and sliced chilies.

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