05 Mar Recipe Thursday – Thai Curry Chicken
It’s not just about cook time—one-pot meals also equal easy cleanup.
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