Warm the coconut milk and sugar in a pan (you will need a lid) and then add the red curry paste to the warming coconut milk and make sure it is all dissolved – it should be a nice rich pink colour when all the lumps of curry paste have gone.
Once the red curry sauce is starting to bubble add the raw chicken breast and stir around a little. When the chicken has changed to a white colour add the potatoes and carrot to the red curry sauce, bring to the boil and then allow to simmer for 20 minutes.
At this point you can either turn the heat off and leave the chicken, potatoes, carrots and sauce to stand. We find doing this improves the flavour a lot.
Add the rest of the veg and cook for another 15 minutes, simmering gently allowing the flavours of the sauce to seep into the veg.
It’s then ready to eat with the perfect rice you have cooked in your Yum Asia rice cooker!
To make your own curry paste. Blend all ingredients together into a paste using a mortar & Pestle or a blender. This recipe will make about 180g of paste. The left over will keep for several days in a sealed plastic bag in a refrigerator. Add 45 minutes to prep time for making home made paste.
If you use shop bought curry paste from your local Asian supermarket, we find Mae Plot or Panthai brands are excellent.