Thai Chicken Curry

• portioner: 4

Ingredienser

2 teaspoons vegetable oil

1 4-oz. can or jar yellow curry paste

¾ pound carrots, peeled, cut into ½”-thick rounds

1 medium onion, chopped

1 red bell pepper, cut into 1” pieces

1 pound Yukon Gold potatoes (about 3), peeled, cut into ½” pieces

1 pound skinless, boneless chicken thighs, cut into 1” pieces

1 13.5-oz. or 15-oz. can unsweetened coconut milk

Chopped fresh basil and cilantro

Vejledning

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 1½ 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.