0 Picture
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
Details
Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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 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.
add your own note
Review this recipe