thai chicken curry
No Image
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 tspvegetable oil
-
4 ozyellow curry paste
-
3/4 lbcarrots, peeled, cut into 1/2-inch thick rounds
-
1 mdonion, chopped
-
1red bell pepper, cut into 1-inch pieces
-
1 lbyukon gold potatoes (about 3), peeled, cut into 1/2-inch pieces
-
1 lbskinless, boneless chicken thighs, cut into 1-inch pieces
-
15 ozunsweetened coconut milk
-
chopped fresh basil and cilantro
How To Make thai chicken curry
-
1Heat 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.
-
2Add 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.
-
3Divide curry among bowls and top with herbs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT