Thai Chicken Curry Recipe (Coconut Milk & Potatoes)

Dice the potatoes. Cut the chicken into evenly sized chunks so everything cooks at the same pace.

Heat a pot over medium heat. Add the chicken, then stir in the curry powder and ground clove. Cook for 2–3 minutes, stirring, until fragrant.

Pour in the coconut milk. Add the fish sauce and mix well; once it starts to gently simmer, lower the heat.

Add the diced potatoes. Cover and cook, stirring occasionally, for about 18–20 minutes or until the potatoes are tender and the chicken is cooked through.

If the sauce gets too thick, loosen it with a few tablespoons of hot water. Taste first—fish sauce adds saltiness—then serve hot.