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.
Chicken and Vegetables Curry
Servings 4 Servings
- 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
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.