Name: Thai Chicken Curry
Cook time: 30 minutes
Total time: 45 minutes
Yield: Makes 4 servings
Ingredients: 2 teaspoons vegetable oil; 1 4-ounce can or jar yellow curry paste; 3/4 pound carrots, peeled, cut into 1/2"-thick rounds; 1 medium onion, chopped; 1 red bell pepper, cut into 1" pieces; 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces; 1 pound skinless, boneless chicken thighs, cut into 1" pieces; 1 13.5-ounce or 15-ounce can unsweetened coconut milk; Chopped fresh basil and cilantro

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Thai Chicken CurryChristina Holmes

It's not just about cook time—one-pot meals also equal easy cleanup.

Recipe notes

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