Photo: Easy Chicken Curry with Vegetables Recipe
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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By epeloquin_12161006
Chicopee, 61
on May 07, 2013
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I really enjoyed this recipe and so did my fam. I swapped red bell pepper for the carrots and added snow peas too. I might add some Sriracha next time to boost the heat. I like this recipe because it is easy, gives the Indian flavor and there are lots of ways to tweak it to fit your individual taste. The could be a great veggie curry with no chicken, just mushrooms or tofu.
By CStarkeyRN
Redding, CA
on May 06, 2013
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Super good! Just enough curry! Only changed the amount of garlic, added about 20 cloves! This was a very fast put together recipe! It's a make again and add to the recipe book.
By billd2
Fort Lauderdale, FL
on April 20, 2013
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Very good recipe, just be prepared to tweak it to your specs. I subbed red bell pepper for the carrots and added mushrooms. I only had about a tbsp of curry paste so added a bit of sirracha and fish sauce, which worked well. The only thing I would change next time is to use less coconut milk as the final product was a little soupy. Would also use chicken thighs as they would probably be less likely to get dry.
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