Chicken Curry With Vegetables (Printable Recipe)
Thai-inspired chicken curry with vegetables in coconut milk sauce, ready in under an hour for busy weeknights.
# Ingredients You'll Need:
→ Base Ingredients
01 -
2 tablespoons vegetable oil
02 -
3 tablespoons red Thai curry paste
03 -
1 yellow onion, sliced with the grain
→ Protein
04 -
2 chicken breasts, cut into cubes
05 -
Salt and freshly ground black pepper
→ Vegetables
06 -
1½ cups broccoli florets
07 -
1½ cups chopped carrots
→ Aromatics & Sauce
08 -
1 teaspoon dried basil
09 -
3 cloves garlic, minced
10 -
Zest of ½ lime
11 -
1¼ cups coconut milk
12 -
¼ cup chicken stock
13 -
One 14-ounce can diced tomatoes
14 -
Lime wedges, for squeezing
# Steps to Follow:
01 -
Heat 1 tablespoon oil with curry paste and sliced onions in a large sauté pan over medium heat. Stir frequently and let sizzle for 5 to 6 minutes until fragrant and onions soften
02 -
Pat chicken cubes dry and season with salt and pepper. Add remaining oil to the pan, then add seasoned chicken to the onion-curry mixture. Cook until golden on all sides
03 -
Stir in broccoli florets, chopped carrots, dried basil, minced garlic, and lime zest. Cook for about 2 minutes, stirring constantly until vegetables are well coated with curry mixture
04 -
Pour in coconut milk, chicken stock, and diced tomatoes. Bring mixture to a gentle simmer and continue cooking for 20 minutes until chicken is fully cooked and sauce thickens
05 -
Squeeze fresh lime juice over the curry just before serving for brightness and enhanced flavor
# Extra Tips:
01 -
Pat chicken dry thoroughly before seasoning to ensure proper browning and golden color
02 -
Allow curry paste to sizzle with onions to release maximum flavor before adding other ingredients
03 -
Curry flavors improve when made ahead - refrigerate overnight and gently reheat before serving