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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
  • 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 ½ tsp fish sauce
  • ¾ tsp salt
  • 1 ½ tsp sugar
  • cilantro, for garnish (if desired)
  • serve with jasmine rice (if desired)
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