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Thai Chicken Curry

Name: Thai Chicken Curry
Cuisine: thai
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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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