Thai Chicken Curry

This is as plain and straightforward as a curry can get. It’s a good recipe to try to see if you do, in fact, like curry.

Thai Chicken Curry


4 servings

Time to Make

  • 15 minutes of preparation
  • 30 minutes to cook


  • 2 teaspoons vegetable oil
  • 1 4-ounce jar yellow curry paste
  • 3/4 pound carrots, peeled and cut into 1/2-inch thick rounds
  • 1 medium onion, chopped
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2-inch pieces
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 15-ounce can unsweetened coconut milk
  • chopped fresh basil and cilantro for garnish


  1. In a large heavy pot, heat oil over medium heat.  Add the curry paste and cook, while stirring, about a minute.  Stir in the carrots, onion, and bell pepper.  Cook until the onion is starts to soften and become translucent, about 10 minutes.
  2. Stir in the potatoes, chicken, coconut milk, and 1 1/2 cups water.  Bring to a boil, reduce heat, and simmer, stirring occasionally, until the chicken is cooked through and the potatoes are tender, about 20 minutes.
  3. Divide the curry among serving bowls and sprinkle with herbs.

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