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Thai Yellow Curry

Whitney Bond
  • 20 minutes
  • Serves 4

INGREDIENTS

1 tbsp

coconut oil

1 cup

onion (large dice)

1/3 cup

yellow curry paste

30 oz

coconut milk (two 15 oz cans)

1 cup

red bell pepper (large dice)

1 cup

carrots (large dice)

1 lb

chicken (thinly sliced)

1 tbsp

brown sugar

1 tsp

fish sauce

1 tsp

lime juice