Easy Chicken Curry w/Vegetables

By Melissa d'Arabian
Photo by Patrie L.
Adapted from google.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 2

    tbsp vegetable oil

  • 3

    tbsp 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

    cup chopped carrots

  • 1

    tsp dried basil

  • 3

    cloves garlic, minced

  • Zest of 1/2 lime

  • 1 1/4

    cups coconut milk

  • 1/4

    cup chicken stock

  • One

    14 oz can diced tomatoes

  • Lime wedges, for squeezing

Directions

Cook 1 tbsp of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5-6 minutes. Pat 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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