Name: Thai Chicken Curry
Cook time: 30 minutes
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

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This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup.

Recipe notes