Thai Chicken Curry

Thai Chicken Curry Recipe

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Vicki Butts (lazyme)


From Bon Appetit, January 2013.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


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  • 2 tsp
    vegetable oil
  • 4 oz
    yellow curry paste
  • 3/4 lb
    carrots, peeled, cut into 1/2-inch thick rounds
  • 1 medium
    onion, chopped
  • 1
    red bell pepper, cut into 1-inch pieces
  • 1 lb
    yukon gold potatoes (about 3), peeled, cut into 1/2-inch pieces
  • 1 lb
    skinless, boneless chicken thighs, cut into 1-inch pieces
  • 15 oz
    unsweetened coconut milk
  • ·
    chopped fresh basil and cilantro

How to Make Thai Chicken Curry


  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.
  3. Divide curry among bowls and top with herbs.

Printable Recipe Card

About Thai Chicken Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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