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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