Easy Chicken Curry with Vegetables
Heat up your week nights with this veggie-packed curry, which comes together in less than 40 minutes. Dovetailing Tip: Use the cut up chicken from day 1 in today’s recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 244
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 244
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
1-14 ounces 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.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
