Thai Chicken Curry
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Vegetable Oil1 medium
Onion (chopped)Directions:
1
Heat oil in a large heavy pot over medium heat
2
Add curry paste and cook, stirring, until fragrant, about 1 minute
3
Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes
4
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil
5
Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes
6
Divide curry among bowls and top with herbs
7
Heat oil in a large heavy pot over medium heat
8
Add curry paste and cook, stirring, until fragrant, about 1 minute
9
Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes
10
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil
11
Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes
12
Divide curry among bowls and top with herbs