One food I’d like to cook more of is curry. There’s so much variety out there and I’ve barely scratched the surface!
I’ve made this chicken and vegetable curry recipe many times and it’s a pretty good go-to curry, although not at all authentic.
Note: You can try cutting calories by substituting coconut milk with the light version, but the finished dish really lacks a richness of flavor.
Chicken and Vegetable Curry
Based on this Food Network recipe.
Yield: 6 servings
Nutrition: about 300-400 calories per serving
- 1 tablespoon oil, your preference
- 3 tablespoons red Thai curry paste
- 1 yellow onion, sliced with the grain
- 2 chicken breasts, cut into cubes
- salt and 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
Heat the oil in a large pot over medium heat. Add the red Thai curry paste and onions and cook for 5-6 minutes, until sizzling.
Sprinkle the chicken with salt and pepper before adding it to the pot. Brown the chicken, stirring frequently.
Add in the carrots, basil, broccoli, garlic, and lime zest. Stir well to combine, then pour in the chicken stock, coconut milk, and tomatoes (including liquid). Bring the contents up to a boil, then turn down to low heat and simmer for at least 25 minutes. Once the sauce has thickened and the chicken is thoroughly cooked, serve with rice and a squeeze of lime juice.