Easy Chicken Curry with Vegetables Recipe

Easy Chicken Curry with Vegetables is made with tender cubes of chicken breast, vibrant broccoli and carrots, and a rich, fragrant sauce created from red Thai curry paste and creamy coconut milk. The result is a comforting, one-pan dish that balances aromatic heat with the natural sweetness of the vegetables, finished with a zesty squeeze of fresh lime. It is the ultimate fuss-free supper for a busy weeknight and makes a wholesome dinner for four.

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Easy Chicken Curry with Vegetables Ingredients

• 2 tablespoons Vegetable Oil: Divided. Used for blooming the spices and searing the chicken.
• 3 tablespoons Red Thai Curry Paste: Provides the complex base of lemongrass, galangal, and chilies without the chopping.
• 1 Yellow Onion: Sliced with the grain for texture.
• 2 Chicken Breasts: Cut into bite-sized cubes.
• Salt and Freshly Ground Black Pepper: To season the meat.
• 1 1/2 cups Broccoli Florets: Adds color and crunch.
• 1 1/2 cups Chopped Carrots: Adds sweetness to balance the curry heat.
• 1 teaspoon Dried Basil: Or fresh Thai basil if available.
• 3 cloves Garlic: Minced.
• Zest of 1/2 Lime: Adds a bright, floral citrus note.
• 1 1/4 cups Coconut Milk: Creates the velvety sauce. Full-fat is recommended for the best texture.
• 1/4 cup Chicken Stock: To loosen the sauce slightly.
• 1 (14-ounce) can Diced Tomatoes: Adds acidity and body to the curry.
• Lime Wedges: For squeezing over the finished dish.

How To Make Easy Chicken Curry with Vegetables

1. Bloom the spices: Heat 1 tablespoon of the vegetable oil in a large sauté pan over medium heat. Add the red Thai curry paste and the sliced onion. Cook for 5 to 6 minutes, stirring often, until the onions are softened and the curry paste is sizzling and aromatic.
2. Sear the chicken: Pat the chicken cubes dry with paper towels and season generously with salt and pepper. Add the remaining tablespoon of oil to the pan. Add the chicken to the onion-curry mixture and cook until the meat is golden on all sides.
3. Coat the vegetables: Toss in the broccoli florets, chopped carrots, dried basil, minced garlic, and lime zest. Stir well and cook for about 2 minutes until the vegetables are coated in the curry oil and begin to soften slightly.
4. Simmer the sauce: Pour in the coconut milk, chicken stock, and the can of diced tomatoes (with their juices). Bring the liquid to a gentle simmer.
5. Finish the dish: Reduce the heat and let the curry simmer gently for about 20 minutes. The chicken should be cooked through, the vegetables tender, and the sauce thickened slightly. Squeeze fresh lime juice over the top just before serving.

Recipe Tips

• Frying the Paste: Do not skip the first step of frying the curry paste with the onions. This process, known as “blooming,” releases the essential oils in the spices, creating a much deeper flavor than simply boiling the paste in the coconut milk.
• Chicken Prep: Patting the chicken dry before adding it to the pan ensures it sears and browns rather than steams. Golden edges add flavor to the final sauce.
• Vegetable Size: Try to chop your carrots relatively small so they finish cooking at the same time as the broccoli. If the carrots are too thick, they will remain hard while the broccoli turns to mush.
• Tomato Balance: The canned tomatoes might seem unusual in a Thai-style curry, but they add a necessary acidity that cuts through the rich coconut milk.

What To Serve With Chicken Curry?

This saucy curry demands a bed of fluffy jasmine rice or basmati rice to soak up the flavorful coconut broth. For a complete feast, serve with warm naan bread or roti for dipping. A garnish of fresh cilantro and extra lime wedges on the side allows everyone to adjust the freshness to their liking.

How To Store Leftovers Chicken Curry?

• Refrigerate: Allow the curry to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve overnight.
• Reheat: Reheat gently in a saucepan over medium heat until piping hot. You may need to add a splash of water if the sauce has thickened in the fridge.
• Freeze: This curry freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Curry Nutrition Facts

• Calories: ~420 kcal
• Fat: 22g
• Carbohydrates: 25g
• Protein: 30g
• Nutrition information is estimated per serving based on 4 servings.

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