Yellow Curry with Chicken (adapted from an Epicurious recipe)

Michelle, this works great with tofu too. :) And it's non dairy b/c it's coconut milk.

1/2 teaspoon vegetable oil
1 1/2 lb chicken (whatever you like, breast, thighs, whatever)
1 cup thinly sliced shallots
4-5 tablespoons yellow or green curry paste
1 can unsweetened coconut milk
3/4 cup chicken broth
2 all-purpose potatoes,(you can use sweet potatoes if you're feeling ambitious) peeled, quartered, and cut into 1/4-inch-thick slices
1 green bell pepper, cut into 1/4-inch-wide strips (red peppers are great too. I actually like to add both if I've got them)
1 teaspoon salt (or more if you're a Lisonbee. Mine needed salt.)
1/4 teaspoon ground white pepper


1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken. Cook until juices run clear. Remove to a plate, leaving the pan drippings.

2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste and cook, stirring, 30 seconds or until fragrant.

3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 - 30 minutes until the potatoes are tender. I prefer my peppers a little under done so I add them in during the last 5 minutes but that's just a matter of taste.

Serve with fresh lime to squeeze over jasmine rice. And only jasmine rice. I really love brown rice but this is one occasion when I think it really does matter. Enjoy!