Thai Yellow Chicken Curry

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons Thai yellow curry paste (such as Mae Ploy)
• 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
• 2 (14 ounce) cans coconut milk
• 1 cup chicken stock
• 1 yellow onion, chopped
• 3 small red potatoes, cut into cubes, or as needed
• 3 red Thai chile peppers, chopped with seeds, or more to taste
• 1 teaspoon fish sauce

Directions

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

Stir fish sauce into chicken curry mixture just before serving.