Thai Chicken Curry

INGREDIENTS

• Chopped fresh basil and cilantro
• 3/4 pound carrots, peeled, cut into 1/2"-thick rounds
• 1 medium onion, chopped
• 1 4-ounce can or jar yellow curry paste
• 1 pound skinless, boneless chicken thighs, cut into 1" pieces
• 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
• 1 red bell pepper, cut into 1" pieces
• 1 13.5-ounce or 15-ounce can unsweetened coconut milk
• 2 teaspoons vegetable oil