2 teaspoons vegetable oil

1/4 cup Guelaguetza Mole Coloradito paste

4 tablespoons red curry paste

3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds

1 medium onion, chopped

1 red bell pepper, thinly sliced

1 pound (about 3) waxy potatoes, like Yukon Gold potatoes, peeled, cut into 1/2-inch pieces

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 13.5-ounce can unsweetened coconut milk

Chopped fresh basil and cilantro


Heat oil in a large heavy pot over medium heat. Once hot, add Guelaguetza Mole Coloradito paste and curry paste and stir until fragrant, about 1 minute. Add onion, carrots and pepper, 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 herbs.

Posted on January 17, 2014 and filed under recipes.