It’s not just about cook time—one-pot meals also equal easy cleanup.
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
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 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.
Yield: 4 servings Time: 45 minutes 260 calories, 14 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit Recipe by The Bon Appétit Test Kitchen and courtesy of epicurious.com
Schmechtig Landscapes is a landscape contractor who provides landscape design, landscape installation, and landscape services for clients in North Shore Suburbs of Chicagoland, Northwest Suburbs of Chicagoland, Lake Geneva, and surrounding communities.