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
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


  • 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.

Printable Recipe Card

About Thai Chicken Curry

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

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