Thai Yellow Curry Chicken, Potatoes, Peas

INGREDIENTS

1 1/2 tbsp

olive oil

1 lb

chicken breasts sliced into 1/4” slices (then 2” pieces*)

1/2

large onion, chopped

2 cups

1/2" cubed, peeled Yukon potatoes (approximately 2 potatoes/12 oz.)

carrots, sliced

2 tbsp

yellow curry paste**

2 cups

cauliflower florets

2 tsp

freshly grated ginger

garlic cloves, minced

2 13.5 ounce cans

quality coconut milk (I like Chaokoh***)

1 tbsp

cornstarch

2 tbsp

less sodium soy sauce

2 tbsp

fish sauce

2 tbsp

lime juice

1 tbsp

brown sugar

bay leaf

1 tsp

dried basil

1 cup

frozen petite peas, thawed

chili sauce to taste (optional)

lime juice

fresh basil

fresh cilantro