Coconut Curry Chicken with Vegetables

A fragrant and creamy Thai-inspired coconut curry with tender chicken pieces, colorful bell peppers, and broccoli, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Medium
• Cost: $3.31/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• healthy
• quick
• spicy
• stir-fry

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (large, sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 13.5 ounce coconut milk (full-fat)
• 0.5 cup chicken broth
• 1 red bell pepper (sliced)
• 1 head broccoli (cut into florets)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup jasmine rice
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook the jasmine rice according to package directions while you prepare the curry. Typically, combine 2 cups of jasmine rice with 3 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is tender.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until lightly browned on all sides, about 4-6 minutes. Remove chicken and set aside.
3. Add the sliced yellow onion to the same skillet and cook until softened, about 3-5 minutes.
4. Stir in the minced garlic, grated fresh ginger, and red curry paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Pour in the coconut milk and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the soy sauce, sugar, and remaining 1/4 teaspoon of salt.
6. Add the sliced red bell pepper and broccoli florets to the curry. Bring the sauce back to a simmer and cook for 5-7 minutes, or until the vegetables are tender-crisp.
7. Return the cooked chicken to the skillet and stir to combine. Heat through for 1-2 minutes.
8. Serve the coconut curry hot over the jasmine rice. Garnish with fresh cilantro, if desired.

Notes

Adjust the amount of red curry paste to your preferred spice level. For a creamier sauce, reduce the chicken broth by half. Leftovers are delicious and can be reheated gently on the stovetop.

Nutrition (per serving)

• Calories: 540
• Protein: 40.5 g
• Carbohydrates: 48 g
• Fat: 20.1 g
• Fiber: 6 g
• Sodium: 780 mg
• Saturated Fat: 14.5 g
• Sugar: 7.3 g
• Cholesterol: 100 mg