Chicken Curry with Vegetables

5 SERVINGS

Ingredients:

1 1/3 tbsp Extra Virgin Olive Oil (divided)

1 Sweet Potato (cut into 1-inch cubes)

1 cup Organic Coconut Milk

1 tbsp Thai Red Curry Paste

1 oz Chicken Breast

2 tbsp Fresh Lime Juice

1/2 tsp Salt 1 cup Snap Peas

1/3 cup Chopped Fresh Cilantro

1 cup Fresh Peas

1 cup Red Onion

1 lb Zucchini

1 cup Delicata Squash

Instructions:

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring every 2 or 3 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  2. Heat the remaining 2 teaspoons of oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes. Add coconut milk, broth, and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes. Add the chicken, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges.

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