This was a hit at our Saturday cooking class. All the young chefs enjoyed chopping all the veggies that this recipe calls for. At home, have your little ones help you by using a safe knife. In our school we use Curious Chef brand. Even though this may not be the most kid friendly dish, they all finished their plate.

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Chicken and Vegetables Curry

Course Main Dish

Cuisine Indian

Servings 4 Servings

Author Chef Maria Cummins

Ingredients

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion sliced with the grain
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
1/2 Zest of lime
1 1/4 cups coconut milk
1/4 cup chicken stock
14-ounce diced tomatoes

Instructions

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.