Thai Curry Chicken

Submitted by Dave and Annie Kaminski

1 pack boneless chicken breast cut into bite sized pieces
8 potatoes cut into bite sized pieces
In a large pot add two cans of thai coconut milk take empty can fill 3 times with water add to pot. Over med heat add both packs of curry (black front) package and depending on how spicy you want it add a ¼ or half package (red) curry paste. These items can be purchased at Giant Eagle along with Thai fish sauce and Thai coconut milk. When it comes to a boil, turndown heat and add chicken and potatoes along with half a bottle of fish sauce. Cover, stir often and cook until meat and potatoes are cooked, but the potatoes are not too soft. When done add fresh frozen peas and corn kernels. Serve over steamed rice. Serve with a sliced cucumber to tame the curry.