Chicken Curry with Vegetables

4 servings

Chicken Curry with Vegetables
Chicken Curry with Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 3

    tablespoons red Thai curry paste

  • 1

    yellow onion, sliced with the grain

  • 2

    chicken breasts, cut into cubes

  • Salt and freshly ground black pepper

  • 1 1/2

    cups broccoli florets

  • 1 1/2

    cups chopped carrots

  • 1

    teaspoon dried basil

  • 3

    cloves garlic, minced

  • Zest of 1/2 lime

  • 1 1/4

    cups coconut milk

  • 1/4

    cup chicken stock

  • One

    14-ounce can diced tomatoes

  • Lime wedges, for squeezing

Directions

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

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