Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium (300g) Yukon Gold potatoes, peeled and cubed
  • 2 medium (120g) carrots, sliced into rounds
  • 1 medium (110g) yellow onion, diced
  • 2 cloves (6g) garlic, minced
  • 3 tbsp (45g) Thai yellow curry paste
  • 1 can (400ml) light coconut milk
  • 1 cup (240ml) chicken bone broth
  • 1 tbsp (15ml) coconut oil
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (15g) coconut sugar
  • 1 tbsp (15ml) fresh lime juice
  • ½ cup (15g) fresh basil or cilantro for garnish

Instructions:

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
  2. Stir in the minced garlic and Thai yellow curry paste. Fry the paste for 2 minutes, stirring constantly, until fragrant and the oil turns a deep gold.
  3. Slowly pour in the light coconut milk, whisking into the paste until completely smooth. Bring to a very gentle simmer.
  4. Add the cubed chicken, potatoes, and carrots. Pour in the chicken bone broth until ingredients are just submerged.
  5. Lower the heat to medium-low, cover, and simmer for 20–25 minutes until the potatoes are fork-tender and the chicken is cooked through.
  6. Stir in the fish sauce and coconut sugar. Remove from heat and stir in the fresh lime juice.
  7. Garnish with fresh basil or cilantro before serving.