Thai Yellow Chicken Curry

"This recipe is Ashlynn approved"

This is one of Casey's specialties. It definitely has different ingredients that most of us probably don't have on hand, but it is worth the effort. Plus, once you have the spices and stuff then you can make it over and over, and trust me, you will want to. It really is amazing! I dare you to try it!

Sauce Ingredients:
1/2 to 1 tsp. cayenne pepper (depends on how spicy you like it)

2 shallots or chunk of regular onion (I found shallots at Albertsons but not Walmart)

1 thumbsize piece grated gingerroot

3 large cloves garlic

1 tsp. ground coriander (neither Walmart nor Albertsons ever has this in stock so we make it without)

1 tsp. ground cumin

1/4 tsp. cinnamon

3 Tbsp. fish sauce (Albertsons had it in Asian section)

1 tsp. dried turmeric

1 Tbsp. brown sugar

1 can coconut milk (also in Asian section)

1 Tbsp. fresh lime juice, or juice from 1/2 lime

1 Tbsp. ketchup

Place all curry sauce ingredients in your food processor or blender. Blend until creamy yellow.

Other Ingredients:

1-2 lbs chicken, chopped into pieces

2 potatoes, chopped into wedges or small chunks

Boil potato chunks just until tender. Meanwhile, stir-fry chicken in wok or skillet on medium-high heat until cooked. When chicken is cooked, add curry and potatoes to skillet and cook until it just starts to boil and sauce thickens. Serve over rice. Be sure to prepare your taste buds in advance because it is going to rock your world!