Start by gathering all your ingredients. This makes it easier as you cook. Slice your onion, dice the chicken, and chop the vegetables. It’s always helpful to have everything ready.

In a large pot over medium heat, add the avocado oil. Once warm, add the sliced onions. Sauté until they become translucent. This should take about 5 minutes. Add in the freshly grated ginger. The aroma will start to fill the kitchen immediately.

Next, stir in the yellow curry paste. Cook it for about 2-3 minutes. This step is crucial, as it intensifies the flavor of the spices.

Add the diced chicken breast to the pot. Stir well, ensuring the chicken is coated with the curry mixture. Cook it for about 5-7 minutes until the chicken is no longer pink.

Toss in the halved Yukon potatoes and sliced red bell pepper. These will add texture and taste.

Now, pour in the coconut milk. Stir everything together. The combination of the coconut milk and curry creates a luscious sauce that’s hard to beat.

Add ½ to 1 cup of chicken broth or water for the desired consistency. Season with sea salt, fish sauce, and brown sugar. Stir to combine.

Let the dish simmer on low heat for about 20-30 minutes, or until the potatoes are tender. This is where all the flavors meld beautifully.

Once cooked, serve it hot over jasmine rice, garnished with fresh cilantro and lime wedges. Trust me; your guests will be coming back for seconds.