Thai Yellow Curry with Chicken

• Gluten free

• Meat

  • 3 lbs Chicken thighs, boneless skinless

• Produce

  • 8 Carrots, large
  • 14 oz Pearl onions, frozen
  • 12 Yukon gold potatoes

• Canned Goods

  • 4 3/4 cups Coconut milk
  • 1 1/2 cups Thai yellow curry paste

• Condiments

  • 1 1/2 tbsp Fish sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 3 tbsp Coconut sugar
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 1 cup Water

Found on megiswell.com

Description

Directions

• Heat 1 tablespoon coconut oil on medium heat in a large dutch oven.
• Once hot, add the thawed pearl onions and sauté until fragrant, about 3 minutes.
• Add salt and pepper.
• Add the chicken and curry paste and sauté for 5 minutes.
• Add the potatoes and stir to coat.
• Add the coconut cream, coconut milk, and water to the pot. Turn the heat to high. Once it starts to simmer, reduce heat to medium low and simmer for 15 minutes.
• Add the carrots and simmer for another 15 minutes or until the potatoes are tender.
• Stir in the fish sauce and the coconut sugar.
• Serve with rice.