Yellow Curry Chicken

1 (14 oz.) can coconut milk
2 1/2 tablespoons fish sauce
2-3 tablespoons yellow curry paste (or less if you are are a milder
eater)
2 tablespoons brown sugar
1/2 cup cream (I used table cream, 18%)
6 chicken thighs, boneless and skinless
olive oil to brown chicken

Heat oil in a non-stick skillet. Add chicken and brown, turning as
needed. Add coconut milk, fish sauce, curry paste, and brown sugar.
Bring it to a boil and then simmer for about 15 minutes. Thicken with
flour if desired... I didn't.

Serve over basmati rice.

Servings: 4
Linda

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