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Easy Chicken Curry with Vegetables

Posh Journal
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cuisine Asian
Servings 2 -4

Ingredients

  • 3 tablespoons red Thai curry paste
  • 3 cloves garlic - minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger
  • 2 shallots - minced
  • 1 yellow onion - sliced
  • 2-3 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1 ¼ cups coconut milk - regular and unsweetened
  • 2 teaspoons soy sauce
  • teaspoons rice vinegar
  • Zest of ½ lime
  • ¼ cup chicken stock
  • 2 chicken breasts - cut into cubes
  • Salt and freshly ground black pepper
  • 1 ½ cups broccoli florets
  • 1 ½ cups mixed bell pepper
  • 1 teaspoon dried basil
  • Lime wedges - for squeezing
  • 1 cup fresh red cabbage as toppings
  • Fresh Cilantro - minced

Instructions
 

  • Heat the oil in a large saucepan over medium heat
  • Add the garlic, ginger, shallots, yellow onion; stir fry for about 3 minutes then add the curry paste, cook for 1 minute
  • Add the chicken, fish sauce, brown sugar, coconut milk, soy sauce, rice vinegar, lime zest and chicken stock. Lower the heat and simmer for about 15-20 minutes or until the chicken is cooked.
  • Add fresh broccoli florets, mixed bell pepper, dried basil and cook for 5 minutes.
  • Serve curry over rice , Squeeze with lime juice before serving and garnish with fresh sliced red cabbage and cilantro
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