Thai Chicken Curry

By janicecraig

Ingredients

• 2 teaspoons coconut oil
• 1 4-oz. can or jar yellow curry paste, additional curry if desired
• 3/4 pound carrots, peeled, cut into 1/2”-thick rounds
• 1 medium onion, chopped
• 2 red bell pepper, cut into 1” pieces
• 1 pound skinless, boneless chicken thighs, cut into 1” pieces
• 1 13.5-oz. or 15-oz. can unsweetened coconut milk
• Frozen peas
• Red pepper flakes to taste
• Chopped fresh basil and cilantro

Details

Servings 4
Cooking time 75mins
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 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, about 20 minutes. Add frozen peas and red pepper flakes about 5 minutes before done. Divide curry among bowls over rice and top with herbs.