Easy Chicken Curry With Vegetables
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Carrot (chopped)1 tsp
Dried Basil3 cloves
Garlic (minced)1.25 cups
Coconut Milk1 cup
Chicken Stock2 tbsps
Vegetable Oil3 tbsps
Thai Curry Paste (red)1
Salt1.5 cups
Broccoli FloretDirections:
1
Watch how to make this recipe
2
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
3
Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan
4
Cook the chicken in the onion-curry mixture until golden on all sides
5
Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes
6
Add the coconut milk, chicken stock and tomatoes and bring to a simmer
7
Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes
8
Squeeze with lime juice before serving