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