Chicken Curry With Vegetables Recipe

Name: Chicken Curry With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 tablespoons curry paste red Thai; 1 yellow onion sliced with the grain; 2 chicken breasts cut into cubes; salt; 1 1/2 cups broccoli florets; 1 1/2 cups carrots chopped; 1 teaspoon dried basil; 3 cloves garlic minced; 1/2 lime; 1 1/4 cups coconut milk; 1/4 cup chicken stock; 14 ounces diced tomatoes; lime wedges for squeezing

Servings: persons

2 tablespoons vegetable oil
3 tablespoons curry paste red Thai
1 yellow onion sliced with the grain
2 chicken breasts cut into cubes
salt
1 1/2 cups broccoli florets
1 1/2 cups carrots chopped
1 teaspoon dried basil
3 cloves garlic minced
1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
14 ounces 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.
2
Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan.
3
Cook the chicken in the onion-curry mixture until golden on all sides.
4
Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes.
5
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.
6
Squeeze with lime juice before serving.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 tablespoons curry paste red Thai, 1 yellow onion sliced with the grain, 2 chicken breasts cut into cubes, and more.

Yes, Chicken Curry With Vegetables 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.

That's it — enjoy your meal!

Chicken Curry With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions