On our honeymoon, I bought an issue of Epicurous “Dinner Rush” magazine and read it like a novel, cover to cover. There are a ton of recipes I’m dying to make in this magazine–including a Garlic Shrimp and White Bean Stew, Ginger Chile Brown Rice, Toast with Lemony Pea Mash, Fried Chicken Sandwiches and more– but the one that stood out the most was this Thai Chicken Curry.
If you’ve ever examined our recipe archive page, you’ll notice there’s a big category that’s lacking: Asian. That’s mostly because I’m obsessed with Italian and Mexican food, and partly because introducing a new category to my cooking means a whole bunch of new ingredients (and $$$).
But, as the hub and I start our new life together, I decided it was time for me to venture out into the world of curry. And boy am I glad I did.
Epicurious lists this as the perfect fall recipe, and I couldn’t agree more. The potatoes, carrots and chicken were incredibly soft and tender, and the hint of spiciness in the curry warmed our bellies.
Plus, it’s totally easy enough to recreate on a weeknight. (Although if you’re really looking to save time, I’d recommend chopping the veggies in advance.)
I think I’ve met my new fav comfort food.
Bon Appetit / January 2013
2 teaspoons vegetable oil
1 4-oz can or jar of 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 and cut into 1/2-inch pieces
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 13.5-oz can unsweetened coconut milk
Fresh basil, chopped
Fresh cilantro, chopped
Serve with brown 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 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, for about 20 minutes or until chicken is cooked through and potatoes are tender.
While curry is cooking, cook brown rice according to package instructions.
Place a big scoop of brown rice in a low bowl; top with 1-2 scoops of thai chicken curry, and then a pinch of both basil and cilantro.