How to make it

  • Heat the coconut cream over medium heat until the oil just starts to separate. Then add the yellow curry paste, kaffir lime leaves/bay leaf and saute with the cream until it becomes fragrant.
  • Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer.
  • Add the potatoes, and cook until just done, but still firm. Add bell peppers and cherry tomatoes.
  • Check the seasoning and adjust if required.
  • Garnish with cilantro or basil.
  • Serve hot with jasmine rice.

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