Thai Chicken Curry
Ingredients
- 2 teaspoons vegetable oil
- 1 4-oz. can or jar yellow curry paste
- ¾ pound carrots, peeled, cut into ½”-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1” pieces
- 1 pound Yukon Gold potatoes (about 3), peeled, 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
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