Thai Chicken Curry

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

Steps

1. Heat oil in a large heavy pot over medium heat. Stir and cook the curry paste for about 1 minute until fragrant. Add carrots, onion and pepper and cook about 10 minutes, stirring occasionally, until the onion is translucent.
2. Add potatoes, chicken, coconut milk and 1½ cups water and bring to a boil. Reduce to a simmer and cook about 20 minutes, stirring occasionally, until the chicken is cooked through and potatoes are tender. Divide among bowls and top with the herbs.