Thai Chicken Curry - Northern Michigan's News Leader

Thai Chicken Curry

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2 tsp. vegetable oil
1   4oz can or jar yellow curry paste
¾ lb carrots, peeled, cut into ½" thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1" pieces
1lb Yukon gold potatoes (about 3) peeled, cut into ½" pieces
1lb skinless boneless chicken breast, cut into 1" pieces
1  13.5 oz can unsweetened coconut milk
chopped fresh basil and cilantro

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.

Add potatoes, chicken, coconut milk, and 1 ½ 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.