Thai Yellow Curry

Caramelized onions
2 cubed potatoes
1 can coconut milk
1 tablespoon Thai yellow curry paste
2 pieces boneless/skinless chicken thighs, cut into bite-sized cubes
1/2 teaspoon salt
2 tablespoons fish sauce
2 teaspoons brown sugar

Start by caramelizing the onions in fry pan (how to?). Boil the potato cubes in for about 5 minutes, drain and set aside. Pour 1/2 can coconut milk into a soup pot. Over medium, heat the coconut milk until you see it boil, then add curry paste. Stir until fragrant. Season it by adding the sugar, fish sauce, and salt. Taste it and adjust flavors as you like. Add chicken, cook, then add potato.

Add the remaining coconut milk, and continue to cook for another few minutes. Remove from heat and serve with favorite rice (sticky, jasmine, or coconut)