Thai chicken curry with vegetables by DADS

Types of diversity: Ethnic/cultural diversity and gluten free

Cooking method:
Gas stove

Home preparation:
  • 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
  • Zest of 1/2 lime
  • 1 1/4 cups coconut milk
  • 1/4 cup chicken stock
  • One 14-ounce 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.
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.