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.

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 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.

Chicken Curry With Vegetables

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