Yellow Curry

My brother and his wife brought this recipe back from a cooking class they took in Thailand. Don't be afraid of the fish sauce! It adds a nice salty flavor without being fishy at all. Makes enough for 2-3 servings.

1 chicken breast, cut into small pieces
2 potatoes (I use Yukon gold), peeled and cut into cubes
handful of baby carrots
2 cups coconut milk (I use one can and add water to make two cups)
2 tablespoons yellow curry paste (our favorite brand is Mae Ploy - carried in most Asian markets)
2 tablespoons fish sauce
1 tablespoon sugar

Directions
1. Bring small pot of water to boiling; add potatoes and carrots and cook until tender.
2. Meanwhile, heat coconut milk over medium heat.
3. Add curry paste; cook 1 minute.
4. Add chicken; simmer until done, about 5 minutes.
5. Add the cooked potatoes and carrots.
6. Add fish sauce and sugar; simmer everything for three minutes.
7. Remove from heat and serve over jasmine rice.