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Quarantine Recipes

Easy Chicken Curry with Vegetables

4 servings
Adapted from Melissa d'Arabian


  • 2 tbsp coconut oil
  • 3 tbsp red Thai curry paste
  • 1 yellow onion
  • 1 cup cooked chicken, cut into cubes
  • salt and freshly ground black pepper
  • 1 1/2 cups broccoli florets and stems
  • 1 1/2 cups chopped carrots
  • 1 tsp dried basil
  • 3 cloves garlic, minced
  • zest of 1/2 lime
  • 1 1/4 cups coconut milk
  • 1/4 cup vegetable broth
  • One 14-oz can diced tomatoes
  • lime wedges, for squeezing


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. Add chicken and 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, vegetable broth and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze the lime juice before serving.

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