With the sights, smells, sounds and whirling traffic patterns of India still whirling inside me, I was drawn to the curry element of this one-pot wonder from Bon Appétit (albeit a Thai chicken curry). In an effort to make the recipes of my monthly subscription, rather than just admire the beautiful food photography, I prepared this recipe for friends who had similar journeys still whirling inside them.
An inexplicable potato-peeling zeal led me to overshoot the quantity of potatoes in this recipe, making my version thicker than the magazine photo I had admired, so choose your fancy. To potato or not to potato? One potato, two potato, three potato, four (pounds and then some)? Whatever your potato fancy, I do highly recommend sharing your version with good friends and the type of cocktails that improve as conversation flows and flavors come together!
Thai Chicken Curry
Adapted from Bon Appétit
Makes 8-10 servings
2 teaspoons olive oil
4-6 ounces red curry paste (I used mild)
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 medium red onion, chopped
1 red bell pepper, cut into 1-inch pieces
5 pounds organic russet potatoes (1 bag), peeled, cut into 1/2-inch pieces (I may have gone a little overboard on potatoes)
1.5 pounds organic, skinless, boneless chicken thighs, cut into 1-inch pieces
1 can (13.5-ounce or 15-ounce) unsweetened coconut milk
Chopped fresh basil
1 cup cashews, chopped
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 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.
Divide curry among bowls, and top with basil and chopped cashews.