carrots - 3/4 pound peeled, cut into 1/2 inch thick rounds
Instructions
Heat oil in a large heavy pan 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 1 1/2 cups
water and bring to a boil. Reduce hwat to 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.
Originally Submitted
12/30/2012
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