Step 1

In a large pot, heat the coconut oil over medium-high heat.

Step 2

Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.

Step 3

Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.

Step 4

Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.

Step 5

Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn’t take long.

Step 6

Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.

Step 7

Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.