thai chicken curry
From Bon Appetit, January 2013.
No Image
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 teaspoons vegetable oil
- 4 ounces yellow curry paste
- 3/4 pound carrots, peeled, cut into 1/2-inch thick rounds
- 1 medium onion, chopped
- 1 - red bell pepper, cut into 1-inch pieces
- 1 pound yukon gold potatoes (about 3), peeled, cut into 1/2-inch pieces
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 15 ounces unsweetened coconut milk
- - chopped fresh basil and cilantro
How To Make thai chicken curry
-
Step 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.
-
Step 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.
-
Step 3Divide curry among bowls and top with herbs.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes