• 1 pouch A Taste of Thai Yellow Curry paste
• 2 baked Russet potatoes
• 1 can coconut milk
• 1 medium onion, cut into bite-sized pieces
• 1 bell pepper (any color), cut into bite-sized pieces
• 1 teaspoon salt
• Optional: 1/2 lb. to 1 lb. chicken tenders or boneless chicken breast, grilled and cut into bite-sized pieces OR for vegetarians, 2-4 cooked turnips
• 2-4 cups cooked rice

Prepare the curry sauce by combining 1 Tablespoon of the yellow curry paste with the coconut milk in a saucepan.  The envelope will contain enough paste for about 3 batches of curry.  Store the remaining paste in a Ziploc bag in the refrigerator.  Bring the curry sauce to a boil, reduce the heat and simmer on low for 10 minutes. Stir to prevent the sauce from sticking to the bottom of the pot.

Bake your potatoes ahead of time (follow the recipe for baked potatoes).  You can bake them up to 1 week in advance, so bake a few extra any time you are baking potatoes as your entree. Store them in the refrigerator and the skins will wrinkle up and are very easy to remove.  If you are including turnips, cook them ahead and cut them the same size as your potatoes.

Saute the onion and bell pepper in a large, non-stick skillet sprayed with Pam.  When the onion is no longer solid white (it begins to turn a little translucent as it cooks), add the cooked curry sauce to the vegetables in the frying pan.  Skin the potatoes and cut them into bite-sized pieces.  Add to vegetables and sauce in the frying pan. If you are using turnips, add them with the potatoes.  If you are using chicken, add it in with the potatoes.  Add 1 teaspoon of salt and simmer everything on low for up to 10 more minutes.

Serve warm with cooked rice.