Summer Vegetable and Chicken Curry

Summer Vegetable and Chicken Curry Recipe

By Tammy Algood Published: August 1, 2014

• Yield: 4 Servings

Ingredients

• 2 tablespoons vegetable oil divided
• 1 sweet onion peeled and sliced
• 3 tablespoons red curry paste
• 3 cups diced chicken uncooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets
• 3 carrots peeled and chopped
• 3 cloves garlic peeled and minced
• 1 teaspoon dried basil
• 1 teaspoon lime zest finely grated
• 1 14-ounce can coconut milk
• 2 tablespoons water
• 2 large tomatoes peeled, seeded and diced
• hot cooked rice
• 1 tablespoon fresh cilantro chopped
• 4 lime wedges

Instructions

1. Place 1 tablespoon of the oil, the onions and curry paste in a large skillet over medium heat. Cook, stirring frequently, for 5 minutes.
   
2. Add the remaining oil, chicken, salt and pepper to the skillet. Cook, stirring frequently, for 4 minutes. Stir in the broccoli, carrots, garlic, basil and zest and cook 2 minutes.
   
3. Add the coconut milk, water and tomatoes and cook 20 minutes, stirring occasionally until the mixture thickens. Serve warm over rice with a garnish of cilantro and a squeeze of lime juice.