Recipes

Thai Chicken Curry

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Thai Chicken Curry

Thai Chicken Curry

amanda

Equipment

  • - Knife Set

  • - Cutting Board

  • - Mixing Bowls (Set)

  • - Measuring Cups and Spoons

  • - Non-stick Frying Pan

  • - Wok

  • - Blender (Optional)

  • - Spice Grinder (Optional)

  • - Meat Tenderizer / Mallet (Optional)

  • - Food Storage Containers

Ingredients

  • 2 teaspoons vegetable oil

  • 1 4-ounce can or jar yellow curry paste

  • 3/4 pound carrots, peeled, cut into 1/2"-thick rounds

  • 1 medium onion, chopped

  • 1 red bell pepper, cut into 1" pieces

  • 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces

  • 1 pound skinless, boneless chicken thighs, cut into 1" pieces

  • 1 13.5-ounce or 15-ounce can unsweetened coconut milk

  • Chopped fresh basil and cilantro

Instructions

1

Instruction 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

Instruction 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. Divide curry among bowls and top with herbs.
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