Ingredients
- 1 Lb. of Chicken Thighs (boneless, skinless)
- 2 Tablespoons of Premixed Yellow Curry Paste (to taste)
- 3/4 Cup of Chicken Stock
- 1 Tablespoons of Olive Oil
Instructions
- Cut the chicken thighs into bitesize cubes or leave whole.
- Add the olive oil to a frying pan.
- When the pan is hot, add the chicken cubes and brown on medium heat (2-4 minutes).
- Add the chicken stock.
- Add the yellow curry paste (start with the two tablespoons. and add more to adjust the heat).
- Cook 30 minutes until the chicken is no longer pink. These are thighs (dark meat) so they will not turn white. If you are unsure if cooked thoroughly, use a meat thermometer and cook until chicken temp is 160 degrees F.
