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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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It's not just about cook timeone-pot meals also equal easy cleanup. Ingredients:
2 teaspoons vegetable oil |
1 4-ounce can or jar yellow curry paste |
3/4 pound carrots, peeled, cut into 1/2 -thick rounds |
1 medium onion, chopped |
1 red bell pepper, cut into 1 pieces |
1 pound yukon gold potatoes (about 3), peeled, cut into 1/2 pieces |
1 pound skinless, boneless chicken thighs, cut into 1 pieces |
1 13.5-ounce or 15-ounce can unsweetened coconut milk |
chopped fresh basil and cilantro |
Directions:
1. 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.
2. 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.
3. Per serving: 260 calories, 14 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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