Thai Style Chicken Curry

Ingredients

• 1 teaspoon sesame oil, or as needed
• 1 yellow onion, roughly chopped
• 3 cloves garlic, minced
• 2 red potatoes, peeled and cut into 1-inch cubes
• 2 carrots, sliced
• 2 tablespoons Thai yellow curry paste
• 1 tablespoon minced fresh ginger root
• 1 tablespoon fish sauce
• ½ teaspoon Thai red chile paste
• 1 (14 ounce) can coconut milk
• 1 cup water, divided
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves, cut into thin strips
• 1 cup sliced zucchini
• 1 red bell pepper, cut into strips
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Step 1

Lightly heat some sesame oil in a large saucepan over medium heat. Toss in the chopped onion and garlic, cooking until the garlic starts to turn golden, about 3 to 4 minutes. Next, add the potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander—give everything a good stir so the veggies are nicely coated with the spices.

Step 2

Pour in the coconut milk along with half a cup of water, then season with a bit of salt and pepper. Cover the pot, turn the heat down to low, and let it simmer gently for about 10 minutes. After that, add the chicken pieces, zucchini, and bell pepper, cover again, and keep simmering until the chicken is cooked through, which should take another 5 minutes or so.

Step 3

In a small bowl, mix the cornstarch with the remaining half cup of water until smooth. Stir this mixture into the curry, then uncover the pot and crank the heat up to high. Let everything boil for 3 to 4 minutes until the sauce thickens nicely.

Step 4

Once it’s done, take the curry off the heat and stir in some fresh cilantro and a squeeze of lime juice. Give it one last mix and it’s ready to serve!