INGREDIENTS
2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion diced
2 chicken breasts, cut into cubes
Salt and freshly ground black 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.
3 tablespoons red Thai curry paste
1 yellow onion diced
2 chicken breasts, cut into cubes
Salt and freshly ground black 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.
PREPARATION:
Cook 1 tablespoon of the oil, the
curry paste and onions in a large saute pan over medium heat, stirring often
and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and
pepper and add the remaining oil to the pan. Cook the chicken in the
onion-curry mixture until golden on all sides. Add the broccoli, carrots,
basil, garlic and lime zest and cook, stirring, until the vegetables are
coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and
bring to a simmer. Let the chicken simmer until cooked through and the sauce
begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
curry paste and onions in a large saute pan over medium heat, stirring often
and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and
pepper and add the remaining oil to the pan. Cook the chicken in the
onion-curry mixture until golden on all sides. Add the broccoli, carrots,
basil, garlic and lime zest and cook, stirring, until the vegetables are
coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and
bring to a simmer. Let the chicken simmer until cooked through and the sauce
begins to thicken, about 20 minutes. Squeeze with lime juice before serving.