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thai chicken curry

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

From Bon Appetit, January 2013.

yield 4 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For thai chicken curry

  • 2 tsp
    vegetable oil
  • 4 oz
    yellow curry paste
  • 3/4 lb
    carrots, peeled, cut into 1/2-inch thick rounds
  • 1 md
    onion, chopped
  • 1
    red bell pepper, cut into 1-inch pieces
  • 1 lb
    yukon gold potatoes (about 3), peeled, cut into 1/2-inch pieces
  • 1 lb
    skinless, boneless chicken thighs, cut into 1-inch pieces
  • 15 oz
    unsweetened coconut milk
  • chopped fresh basil and cilantro

How To Make thai chicken curry

  • 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.
  • 3
    Divide curry among bowls and top with herbs.
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