Chicken Curry Recipe

Name: Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 1/2 cup red onion, diced; 1/2 cup celery, sliced; 1 tablespoon red curry paste (not the powder); 1 (13 1/2 ounce) can light coconut milk (not coco lopez); 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1/3 cup chicken stock or 1/3 cup vegetable stock; 1 teaspoon ginger, grated; 1/2 teaspoon garlic, grated; 1/2 cup broccoli, snipped small, bite sized; 1/2 cup baby carrots, quartered; 1 cup mushroom, quartered; 1/2 cup water chestnut, sliced; 1 cup soy bean sprouts, garnish on individual servings; 1/2 cup green onion, chopped to garnish on individual servings; 1 teaspoon cornstarch, mixed in water as needed for thickening

Servings: persons

1 lb boneless skinless chicken breast
1/2 cup red onion, diced
1/2 cup celery, sliced
1 tablespoon red curry paste (not the powder)
1 (13 1/2 ounce) can light coconut milk (not coco lopez)
2 tablespoons fish sauce
2 tablespoons brown sugar
1/3 cup chicken stock or 1/3 cup vegetable stock
1 teaspoon ginger, grated
1/2 teaspoon garlic, grated
1/2 cup broccoli, snipped small, bite sized
1/2 cup baby carrots, quartered
1 cup mushroom, quartered
1/2 cup water chestnut, sliced
1 cup soy bean sprouts, garnish on individual servings
1/2 cup green onion, chopped to garnish on individual servings
1 teaspoon cornstarch, mixed in water as needed for thickening

1
Start cooking the rice.
2
Cut chicken breasts into small cubes and sautee with onion and celery. Remove and set aside.
3
Add coconut milk to pan and heat for several minutes, then add red curry paste, simmer medium for 5 minutes.
4
Add fish sauce brown sugar, chicken stock, ginger and garlic. Simmer medium 5-7 minutes.
5
Add the chicken and veggies, bring back up to a simmer and continue simmering for another 5 minutes.
6
We like our veggies bright & crisp, so if you want veggies cooked more, add them first and the chicken later.
7
Serve over rice.
8
Garnish individual servings with soy bean sprouts and chopped green onion. Do not add the sprouts to the pan; only on individual servings.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 1/2 cup red onion, diced, 1/2 cup celery, sliced, 1 tablespoon red curry paste (not the powder), and more.

Yes, Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry

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