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
Details
Preparation time 10mins
Cooking time 35mins
Adapted from google.com
Preparation
Step 1
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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