Restaurant Thai Yellow Curry

I got this recipe from a Thai lady in my mom's ward in Puyallup, WA whose family owns a Thai restaurant there. This calls for some specific ingredients that I got from the Asian market in Ypsi. If you want to make this while I still live near you please use the stuff I already bought! There is a ton left. Seriously.

Ingredients:
1 can Mae Ploy Coconut Milk
½ TBSP Healthy Boy Soy Sauce(Mushrooom)
1/8 Cup Mae Ploy Yellow Curry paste (squeeze out of bag, do not use spoon, or paste will mold.)
1 lb. Chicken Breast
5 large carrots, chopped
5-6 red or yellow potatoes, chopped
1 white onion, chopped
(optional) Pinch Kiefer Lime Leaves
(optional) Small chunk Galangal root
2 tea Salt, or to taste
1 TBSP Chicken Boulon
¼ cup sugar

Directions:
1. Pour top half of coconut milk into large pot.
2. Once boiling: Add curry paste, Kiefer Lime leaves, Galangal root. You want it to look smooth.
3. Add Chicken, potatoes, carrots, onion, salt, the rest of coconut milk, chicken boulon, sugar, soy sauce; mix together.
4. Once mixture is boiling, reduce heat and simmer.
5. Ready when chicken is done, and potatoes are tender.

Lemon Rice

SERVES 3 -4 (change servings and units)
Ingredients
1 cup long grain rice
1 1/2 cups chicken stock
1 pinch salt
1 large garlic clove
2 teaspoons lemon zest, freshly grated
2 tablespoons unsalted butter
2 tablespoons fresh Italian parsley

Directions
1Place rinsed rice in the rice cooker bowl of your rice cooker.
2Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
3Close the cover and set for the regular cycle.
4When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
5Close the cover and let the rice steam for 10 minutes.
6Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
7This rice will hold on Keep Warm for 1-2 hours.
8Before serving, remove garlic and discard.
9Serve hot.