Thai-Inspired Chicken Curry with Vegetables
3.0
(1 reviews)
20min
25min
2
520
Tags
Ingredients
12 oz chicken breasts
14 oz coconut milk
2 tablespoons red curry paste
1 small head broccoli
2 medium carrots
1 medium red bell pepper
1 medium onion
3 cloves garlic
1 inch piece ginger
1 whole lime
1 tablespoon fish sauce
1 teaspoon brown sugar
2 tablespoons vegetable oil
1/4 cup fresh basil leaves
1 cup jasmine rice
1/2 teaspoon salt
Instructions
- 1
Rinse jasmine rice under cold water. Cook according to package instructions.
- 2
Cut chicken breasts into 1-inch cubes. Season with a pinch of salt.
- 3
Cut broccoli into florets, slice carrots into thin rounds, dice bell pepper, and slice onion.
- 4
Mince garlic and grate ginger.
- 5
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
- 6
In the same pan, add onion and cook for 2 minutes until softened. Add garlic and ginger, cook for 30 seconds until fragrant.
- 7
Add red curry paste and stir for 1 minute to release flavors.
- 8
Pour in coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
- 9
Add carrots and cook for 3 minutes, then add broccoli and bell pepper. Cook for another 5 minutes until vegetables are tender-crisp.
- 10
Return chicken to the pan and simmer for 5 minutes until chicken is cooked through and sauce has thickened slightly.
- 11
Stir in juice of half a lime and adjust seasoning if needed.
- 12
Serve curry over jasmine rice, garnished with fresh basil leaves and lime wedges.
Nutrition Information (per serving)
520
32g
45g
25g
Reviews (1)
Tina H.
4/26/20253/5
Too much for two. Also it was quite bland.