I love spicy food, Thai food, rice…ok, this will get out of control if I keep going. Reading through the January issue of Bon Appetit, I found a recipe for Thai Chicken Curry and it looked pretty easy and seemed as if it would be really tasty. And it was. It didn’t take very long to make and there were plenty of leftovers. I made a couple edits to the original recipe but nothing too crazy.
Thai Chicken Curry – adapted from Bon Appetit
Heat oil in a large heavy pot over medium heat. Add curry paste and stir 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 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. If using, add red pepper flakes.
Enjoy!
