Thai Chicken Curry

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Team Ideas24

thai chicken curry

Ingredients

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2 teaspoons vegetable oil1 4-ounce can or jar yellow curry paste3/4 pound carrots, peeled, cut into 1/2"-thick rounds1 medium onion, chopped1 red bell pepper, cut into 1" pieces1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces1 pound skinless, boneless chicken thighs, cut into 1" pieces1 13.5-ounce or 15-ounce can unsweetened coconut milkChopped fresh basil and cilantro

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Instructions

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Step 2

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.

Step 5

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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