Yellow Chicken Curry

1½ Pounds Boneless chicken breast
1½ -2 Tablespoon Yellow Curry Paste
2 Medium peeled potatoes
1 can (13.5 FL.) Coconut milk
2-3 Teaspoons Fish sauce
2-3½ Teaspoons Sugar
5-7 Yellow chili peppers, optional (cut in half lengthwise)
Hot steamed Jasmine rice (or ½ package of rice noodles)

1. Cut the chicken into 1½" strips.
2. Cut the potatoes into 1" cubes.
3. In a sauce pan, heat ½ Cup of coconut milk and yellow curry paste on high heat, until curry paste bubbles.
4. Add chicken, 2 Teaspoons of fish sauce and 2 Teaspoons of sugar
5. Stir continually and cook for about 5 minutes.
6. Add potatoes, and the remaining coconut milk, fish sauce, and sugar.
7. Stir occasionally until chicken is cooked.
8. Garnish with yellow chili peppers.

Serve immediately with hot Jasmine rice.