• In a large sauce pan skim off the top of the cream from one of the can's of coconut milk. Over medium heat cook the cream until it starts to separate from the oil.
• When you start to see oil droplets add chicken and curry paste. Coat the chicken with curry/cream while combining. When coated, add onions.
• Saute for a few minutes so onions can soften and chicken cook.
• Add remaining ingredients, including the Dried Chili Peppers (add your desired amount for how spicy you like it, I put in a few pinches and it is really mild) and let simmer until potatoes are tender. about 15 minutes.
• Serve over Jasmine rice*.

Yellow Curry Paste (adapted from Pinch of Yum)

• Preheat the oven to 350 degrees.
• Cut off heads of garlic (the pointy end) so you can see the meat of the garlic cloves and drizzle with olive oil. Wrap all 4 in a loose foil. Peel shallots and do the same.
• Peel the ginger and slice thin, lay flat, drizzle with oil and wrap.
• Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices
• Place all the foil on a baking sheet and bake for 15 minutes. Remove the ginger, increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and fragrant.
• Pour everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste, slowly drizzle oil in until it reaches your desired consistency.
• This curry paste does not contain any heat, because I don't know who iI might be cooking for I like to add the heat later in the cooking process. See Yellow Curry Recipe for details on the heat.
• Freeze remaining curry paste for future patches of Yellow curry!