Red Thai Curry

This is a mild, but very comforting and delicious curry. It also easy to make! If you want to amp up the spice and flavor, I suggest adding two cans of red curry paste rather than one.

Ingredients:

• 2 tsps. vegetable oil

• 2 4 oz. jars of Thai red curry paste

• ¾ pound carrots, peeled, cut into ½”-thick rounds

• 1 medium onion, chopped

• 1 red bell pepper, diced

• 2-3 large red potatoes cut into ½” pieces

• 1 pound skinless, boneless chicken thighs, cut into 1” pieces

• 1 13.5-oz. or 15-oz. can unsweetened coconut milk

• Chopped fresh basil and cilantro (optional, I definitely prefer the cilantro though)

• Salt to taste

• 2-3 cups cooked rice

Directions:

• While you make the curry you can also prepare the rice.

• 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 1½ 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. Serve with rice.

• 8 servings of goodness.