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• 1 T vegetable oil
• 1/2 yellow onion, diced
• 1 lb boneless skinless chicken breasts, diced
• 1/3 c yellow curry paste (buy it on Amazon)
• 5 golden yukon potatoes, diced
• 1 red bell pepper, julienned
• 1 14oz can coconut cream (NOT coconut milk—buy it on Amazon)
• 1/2 – 1 c water
• 1–2 T brown sugar
• 4 c rice, cooked
• cilantro (optional)
• sriracha sauce (optional—buy it on Amazon)

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Add the bell pepper, coconut cream, and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

Stir in the brown sugar and serve over rice, garnishing with cilantro and sriracha sauce if desired.