Thai Chicken Curry

By KDHarmon

Ingredients

• 2 teaspoons vegetable oil
• 1 4-oz. 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-oz. or 15-oz. can unsweetened coconut milk
• Chopped fresh basil and cilantro

Details

Adapted from bonappetit.com

Preparation

Step 1

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 1½ 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.

Makes 4 servings.