1 1/2 pounds boned,skinned chicken breast,

sliced into thin,bite-sized pieces

2 1/2 cups fresh chicken stock

2 large potatoes,boiled and cut into 1 1/2"cubes

yellow curry paste

3 tbsp fish sauce

2 tsp sugar

2 1/2 cups thick coconut milk

Method:

Parboil the chicken in the chicken stock for 2 minutes,

until it is just done.Remove the chicken,reserving the

stock.Set aside.

Place the yellow curry paste,fish sauce,sugar,and 1 cup

of the coconut milk in a large pan or wok.Bring to a boil

and reduce over medium-high heat for 15 to 20 minutes,

until the mixture starts to get dry and pasty.Scrape the

sides and bottom of the pan as needed to prevent sticking

or burning.

Tiny pockets of oil from the curry should start to surface

at this time.If not,add 3 to 4 tbsp of the reserved chicken

stock and bring to a boil.Reduce for 3 to 4 minutes.Repeat

if necessary.

Cook for another 10 to 15 minutes at medium-high heat,

stirring frequently.Add the remaining 1 1/2 cups of coconut

milk and 1 cup of the reserved chicken stock.Just before

the curry starts to boil again,add the chicken and potatoes.

Bring to a vigorous boil.Do not stir.Remove and serve with

cucumber salad.