📖 Instructions

1. Alright, let's get fryin'! First things first: Preheat your oven to 400°F (200°C). This is crucial to getting that perfect crisp on your fries.
2. Grab your carrots (about 1.5 lbs) and give 'em a good scrub. No need to peel unless you really want to.
3. Now, slice those carrots into fry shapes, about 1/2 inch thick. Try to keep them relatively uniform so they cook evenly. Don't worry if some are a little wonky—adds character, right?
4. In a large bowl, whisk together 1/2 cup full-fat coconut milk, 2 tablespoons curry powder (I like a mild Madras curry, but use your fave!), 1 tablespoon lime juice (freshly squeezed is always best), 1 teaspoon salt, and 1/2 teaspoon black pepper. Give it a good mix until everything is nicely combined.
5. Add the carrot fries to the bowl and toss, toss, toss! Make sure every single fry is coated in that luscious coconut curry mixture. This is where the magic happens.
6. Spread the coated carrot fries in a single layer on a baking sheet lined with parchment paper. Parchment paper is your friend here; it prevents sticking and makes cleanup a breeze.
7. Bake for 20-25 minutes, flipping halfway through, until the fries are tender and slightly browned around the edges. Keep an eye on them—ovens can vary!
8. While the fries are baking, whip up a quick dipping sauce (optional, but highly recommended!). In a small bowl, mix together 1/4 cup plain Greek yogurt (or coconut yogurt for a vegan option), 1 tablespoon lime juice, 1 teaspoon honey (or maple syrup), and a pinch of salt.
9. Once the fries are done, remove them from the oven and let them cool slightly before serving. Sprinkle with a little extra lime zest for a pop of color and flavor. Mmmm!
10. Serve those glorious fries immediately with your dipping sauce (if you made it). Prepare for a flavor explosion!