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Thai Yellow Curry with Chicken

Megan Wells
  • 60 minutes
  • Serves 16

INGREDIENTS

3

lbs Chicken thighs, boneless skinless

8

Carrots, large

14 oz

Pearl onions, frozen

12

Yukon gold potatoes

4 3/4 cups

Coconut milk

1 1/2 cups

Thai yellow curry paste

1 1/2 tbsp

Fish sauce

1 tsp

Black pepper

3 tbsp

Coconut sugar

1 tsp

Sea salt

1 tbsp

Coconut oil

1 cup

Water