Preparation:

1. In a pot, fry the instant yellow curry paste with the coconut milk until boiling. Add chicken and water. Simmer over low heat until the chicken becomes tender.
2. Add potatoes, and season with fish sauce, sugar and cardamom leaves. Simmer until chicken and potatoes become soft. Adjust the taste before removing from heat.
3. When serving, accompanied with Ar-jad (Cucumber Sauce) and sprinkle with crispy shallots.

Note : Add some water if the curry becomes too dry while simmering.