Sunny's Chicken Curry

From the album:
"Recipes from around the world" by July Ellis JolleySunny's Chicken Curry (Coconut Milk & Curry Paste)

1 can Maesri red curry paste (Thai product available at Super China Market for $0.99)
16 oz coconut milk
chicken thighs (6 to 8 whole with bones)
chicken stock (2 cups)
plain yogurt
3 Tbsp curry powder
onions, half moon slices
potatoes
carrots

In a large pot put coconut milk and curry paste; mix well. Add yogurt and chicken stock.
Simmer 20 minutes on low bringing to a slight boil. Add curry powder and mix again. Add chicken, cook for about 20 minutes plus or minus. Add carrots, cook for about 20 minutes; Add potatoes and onions, cook for an another 20 minutes.

Chicken falls off the bones, so delicious this way.

Curry always tastes better the next day and can be easily made ahead.