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Authentic Thai Yellow Curry Recipe with Chicken, Potatoes, and Carrots
Ingredients
  • 1 tbsp virgin coconut oil
  • 4 tbsp yellow curry paste
  • 2 15-ounce cans of coconut milk (high quality, see notes)
  • 1 or 2 cups chicken stock
  • 4 carrots, peeled and sliced into ⅛” rounds
  • 4 medium-size potatoes, peeled and cut into bite-size pieces
  • 1 yellow onion, sliced into wedges, then halved
  • 2 chicken breasts, very thinly sliced
  • 1.5 tsp fish sauce, plus more to taste
  • ¾ tsp salt, plus more to taste
  • 1.5 tsp sugar, plus more to taste
  • cilantro, for garnish
  • lime wedges, for garnish
  • serve with jasmine rice
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