Yield: 4
Contents
Thai Chicken Curry
It's not just about cook time—one-pot meals also equal easy cleanup.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
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
Instructions
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. Divide curry among bowls and top with herbs.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 260Total Fat 14gCarbohydrates 65gFiber 3gProtein 65g
