Thai Chicken Curry

By nancytripp

by The Bon Appétit Test Kitchen

Ingredients

• 2 teaspoons vegetable oil
• 1 4-ounce can or jar yellow curry paste
• 3/4 pound carrots, peeled, cut into 1/2"-thick rounds
• 1 medium onion, chopped
• 1 red bell pepper, cut into 1" pieces
• 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
• 1 pound skinless, boneless chicken thighs, cut into 1" pieces
• 1 13.5-ounce or 15-ounce can unsweetened coconut milk
• Chopped fresh basil and cilantro

Preparation

Step 1

Preparation

Heat oil in a large heavy pot over medium
heat. Add curry paste and cook, stirring,
until fragrant, about 1 minute. Add carrots,
onion, and pepper and cook, stirring
occasionally, until onion is translucent,
about 10 minutes.

Add potatoes, chicken, coconut milk,
and 1 1/2 cups water and bring to a boil.
Reduce heat to a simmer and cook, stirring
occasionally, until chicken is cooked
through and potatoes are tender, about
20 minutes. Divide curry among bowls and
top with herbs.

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