Thai Chicken Curry

Ingredients for Thai Chicken Curry

• 2 teaspoons vegetable oil

• 1 110g can or jar yellow curry paste

• 350g carrots, peeled, cut into 1/2"-thick rounds

• 1 medium onion, chopped

• 1 red pepper, cut into 1" pieces

• 450g Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces

• 450g skinless, boneless chicken thighs, cut into 1" pieces

• 30g or 425g can unsweetened coconut milk

• Chopped fresh basil and coriander

How to make Thai Chicken Curry

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 350ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.