Warm the coconut oil in a wok over medium heat. Add garlic, ginger, and curry paste. Cook for 1 minute.
Stir in the chicken and cook until the color changes, then add ⅓ of a can of coconut milk, carrots, and potatoes. Simmer for 5 minutes.
Add the rest of the coconut milk from the can and the Thai basil leaves. Increase the heat to bring the mixture to a boil. Then, reduce the heat and simmer for 10-15 minutes until the potatoes are fork-tender.
Remove the pan from heat and stir in the second can of coconut milk and the fish sauce. Garnish with more Thai basil, Thai chili peppers, and serve with jasmine rice.
Notes
Expert Tips:
Cut the vegetables, especially the potatoes, the same size to ensure they cook at the same rate.
Bloom the yellow curry paste to draw out the flavors by sautéing it in the wok before adding the other ingredients for the curry.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.