Chicken Yellow Curry with Pan-Charred Limes

An usual way to make Thai curries

First and foremost, I'd like to bring your attention to an upcoming one-month break I'll be taking from The Epestle. This break is necessary, as I'm scheduled for two surgeries this month, and I'll need time to prepare for them and recover afterward. I also intend to use some of the down time to plan for The Epestle’s future in 2024, as I feel like I ne…