Thai Chicken Curry

2 tsp sunflower, or vegetable oil
1 tbsp panang curry paste
2 cup peeled, sliced carrots (1/2 slices)
1 med onion, diced
4-6 cloves garlic, minced
1 red bell pepper, cut into 1" pieces
rice vinegar as needed (optional)
2 cup yukon gold potatoes, peeled and diced 1/2"
1 pound boneless skinless chicken breast, cut into 1" pieces
1 13.5-oz can light coconut milk (unsweetened)
chopped fresh basil
chopped fresh cilantro

Heat oil in large heavy skillet over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute max. (If it gets too dry you can deglaze the pan with a couple splashes of rice vinegar). Add carrots, onion, 4 cloves crushed garlic, and pepper, 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. Add more water if it starts to get too dry. You should have a nice thick saucy consistency when it's done.

Divide curry among bowls and top with herbs.

Can be served with rice. Calories not included in recipe for the rice.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PATNEW.