1Russet Potato or 2 Yukon Potatoespeeled and cut into small cubes
113.5oz can Full Fat Coconut milk+ ½ can of water or 2 Cans Coconut Milk
1TbspCoconut Sugar or brown sugarTaste to see if more needs to be added
Fish sauceoptional- taste curry before adding
Rice or cauliflower rice for serving
Heat a pot or dutch oven over medium heat with coconut oil and curry paste. Heat for about a minute while stirring.
Add onion and cook for a couple minutes to soften, then add Chicken breast and cook thoroughly.
Next add carrots, potatoes, and coconut milk. I also added ½ can of water or you can use 2 cans of coconut milk for a creamier curry.
Bring to a boil, place lid and reduce heat to a simmer for about 15 minutes or until the potatoes and carrots are soft. Stir occasionally while the curry is simmering. Taste curry and see if sugar, salt or fish sauce is needed.