A Thai Chicken Curry recipe that Samanatha adored. It’s easy to make and only uses one pot. Except for the rice, of course. Delishy. Try it! From Bon Appetit. Of course.
Thai Chicken Curry
2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
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.
