thai yellow curry with chicken, easiest recipe in the world! photo: leonoor ottink

500 gr. free range chicken breast, cut in pieces
3 cloves of garlic, sliced
1 onion, cut in quarters and each quarter cut in half again
3 tbsp of thai yellow curry paste (available at asian supermarket)
6 dl canned coconut milk
1 potato, peeled and cut into cubes
1 stalk of lemongrass, outer leaves removed, crushed a bit with side of a knife
2 tbsp oil

heat the oil in a wok over medium high heat. add the onions and garlic and cook for 3 minutes. add the curry paste and cook for 1 minute. add half of the coconut milk and the lemongrass, bring to a boil and let it cook over high heat for 5 minutes, stir frequently. add the rest of the coconut milk, bring to a boil again and stir in the chicken and potato. lower the heat and let it simmer for 20 minutes, until chicken and potato are tender. 

serve with steamed rice and stir-fryed vegetables with oyster sauce.