Thai Chicken Curry
A hearty and aromatic Thai curry made with tender chicken thighs, potatoes, and colorful vegetables in a rich coconut milk sauce, flavored with yellow curry paste and fresh herbs.
4 servings
31 min
Ingredients
- •2 teaspoons vegetable oil
- •1 can yellow curry paste
- •¾ pound carrots
- •1 medium onion
- •1 whole red bell pepper
- •1 pound Yukon Gold potatoes
- •1 pound skinless boneless chicken thighs
- •1 can unsweetened coconut milk
- •¼ cup fresh basil and cilantro
Cooking Instructions
- 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.
11 min
- 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.
20 min
