Coconut Curry Chicken with Vegetables
A comforting and flavorful coconut curry chicken dish with a medley of vegetables, perfect for a satisfying dinner for four.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ onion, diced
- 1 ½ cloves garlic, minced
- ½ red bell pepper, sliced
- ½ zucchini, sliced
- ½ cup broccoli florets
- ½ can (14 oz) coconut milk
- 1 tbsp red curry paste
- ½ tbsp soy sauce
- ½ tbsp brown sugar
- ½ tsp ground turmeric
- ½ Salt and pepper to taste
- ½ Fresh cilantro for garnish
Instructions
- In a large skillet or wok, heat olive oil over medium heat.
- Add diced onion and minced garlic, sauté until fragrant.
- Add chicken pieces and cook until browned on all sides.
- Stir in red curry paste, turmeric, soy sauce, and brown sugar, coating the chicken evenly.
- Pour in the coconut milk and bring to a simmer.
- Add red bell pepper, zucchini, and broccoli to the skillet.
- Cover and simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot over steamed rice, garnished with fresh cilantro.
- Enjoy the creamy and aromatic coconut curry chicken with vegetables!
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 25g |
| carbohydrates | 14g |
| fat | 26g |
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