Thai-Inspired Chicken Curry

Ingredients 0/18

Step 1

Warm some sesame oil in a large saucepan over medium heat. Toss in the onion and garlic, cooking them until the garlic starts to turn golden, which should take about 3 to 4 minutes. Then add the potatoes, carrots, curry paste, ginger, fish sauce, chili paste, and coriander—give everything a good stir so all the flavors get well mixed and the veggies are coated.

Step 2

Pour in the coconut milk along with half a cup of water, and season with a little salt and pepper. Cover the pan, turn the heat down to low, and let it simmer gently for about 10 minutes. After that, add the chicken, zucchini, and bell pepper. Keep it covered and simmer until the chicken is cooked through, roughly another 5 minutes.

Step 3

In a small bowl, mix the cornstarch with the remaining half cup of water until it dissolves. Stir this into the curry, then uncover the pan and turn the heat up to high. Let it boil for 3 to 4 minutes so the sauce thickens nicely.

Step 4

Once done, take the pan off the heat and stir in some fresh cilantro and a squeeze of lime juice right before serving. Enjoy!