This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
2
teaspoons vegetable oil
1
4-oz. can or jar yellow curry paste
¾
pound carrots, peeled, cut into ½”-thick rounds
1
medium onion, chopped
1
red bell pepper, cut into 1” pieces
1
pound Yukon Gold potatoes (about 3), peeled, cut into ½” pieces
1
pound skinless, boneless chicken thighs, cut into 1” pieces
1
13.5-oz. or 15-oz. can unsweetened coconut milk
Chopped fresh basil and cilantro
Need to make a substitution?
Preparation
Step 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.
Step 2
Add potatoes, chicken, coconut milk, and 1½ 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.
Nutrition Per Serving
1 serving contains:
Calories (kcal) 260
Fat (g) 14
Saturated Fat (g) 10
Cholesterol (mg) 45
Carbohydrates (g) 19
Dietary Fiber (g) 3
Total Sugars (g) 4
Protein (g) 15
Sodium (mg) 85