Easy Chicken Curry with Vegetables (Melissa d'Arabian) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 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 |
one 14-ounce can diced tomatoes |
lime wedges, for squeezing |
Directions:
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. 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.
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