Thai Chicken Curry

credit BON APPÉTIT TEST KITCHEN

credit BON APPÉTIT TEST KITCHEN

SERVES 4

  • 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, cut into 1″ pieces
  • 1 13.5-ounce or 15-ounce can unsweetened coconut milk
  • Chopped fresh basil and cilantro
  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.
  2. 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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