Easy Thai-Style Chicken Curry with Fresh Vegetables - 45 Minutes
Tender chicken simmered in aromatic Thai curry with broccoli, carrots, and coconut milk. Ready in 45 minutes for a satisfying weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Saute pan
- Microplane
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Stove
- Paper towel
- Citrus press
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
- freshly ground black pepper
- 1½ cups broccoli florets
- 1½ cups chopped carrots
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- Zest of ½ lime
- 1¼ cups coconut milk
- ¼ cup chicken stock
- One 14-ounce can diced tomatoes
- Lime wedges, for squeezing
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