Fragrant Yellow Curry with Chicken and Potatoes

Heat vegetable oil in a pot or wok over medium heat (180°C).

Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant.

Add the chicken pieces and stir until lightly browned and coated with the paste.

Pour in the coconut milk, add potatoes, fish sauce, palm sugar, and kaffir lime leaves (if using). Bring to a gentle simmer.

Reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and potatoes are tender. Stir occasionally to prevent sticking.

Taste and adjust seasoning if needed. If the curry is too thick, add a little water.

Serve hot with jasmine rice, garnished with sliced red chili if desired.