Easy Chicken Curry with Vegetables

Serves: 4

Even the pickiest kids will love this Easy Chicken Curry with Vegetables. Bulking up the curry with broccoli and carrots stretches the chicken breasts even further.

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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 cup broccoli florets
1 1/2 cup chopped carrot
1 teaspoon dried basil
3 cloves garlic, minced
zest of 1/2 lime
1 1/4 cup coconut milk
1/4 cup chicken stock
1 -14 ounce can diced tomato
lime wedges, for squeezing


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.

Source: foodnetwork.com

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