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Easy Chicken Curry with Vegetables

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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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


  1. 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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