Thai Chicken CurryChristina Holmes
It's not just about cook time—one-pot meals also equal easy cleanup.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Per serving: 260 calories
14 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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