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Chicken and Vegetable Curry

This curry can be turned into a hearty soup by adding 3 1/2 cups chicken broth. Or, make a vegetarian curry by replacing the chicken with chunks of tofu or vegetables, such as thinly sliced sweet potatoes, bamboo shoots or snow peas, and replacing the chicken broth with vegetable broth.

Ingredients:

  • 2 to 3 Tbs. Thai green curry paste
  • 1 can (14 fl oz.) unsweetened coconut milk
  • 1 cup chicken broth
  • 2 Tbs. sugar
  • 2 Tbs. canola oil
  • 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 2 zucchini, halved lengthwise and cut into 1/2-inch pieces
  • 1 garlic clove, minced
  • 4 cups baby spinach
  • Juice of 1 lime
  • Salt, to taste
  • Steamed jasmine rice for serving

Directions:

Make the sauce
In a bowl, stir together the curry paste, coconut milk, broth and sugar.

Cook the chicken and zucchini
In a large fry pan over medium heat, warm the oil. Add the chicken and sauté until golden, 4 to 5 minutes. Add the zucchini and garlic and sauté until crisp-tender, about 2 minutes. Transfer the chicken and vegetables to a plate.

Finish the dish
Add the sauce to the pan, bring to a gentle boil over medium heat and cook until thickened, 3 to 4 minutes. Return the chicken and vegetables to the pan and simmer until the chicken is opaque throughout, about 2 minutes. Add the spinach and lime juice, season with salt and toss to combine. Spoon the rice into bowls, top with the curry and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

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