Easy Chicken Curry with Vegetables
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.
Prep Time:
Cook Time:
Total Time:
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 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 |
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.
Source: foodnetwork.com
