Description
A creamy, aromatic one-pan dish with tender chicken, colorful veggies, and a rich coconut curry sauce. Ready in 30 minutes with pantry staples.
Ingredients
3 boneless chicken breasts, cut into chunks
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 onion, diced
3 cloves garlic, minced
1 tsp grated fresh ginger
2 tbsp red or yellow curry paste
1 tsp turmeric
1 can (13.5 fl oz) full-fat coconut milk
1/4 cup soy sauce
Juice of 1 lime
1 tbsp vegetable oil
Salt to taste
Instructions
Heat oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened.
Add garlic, ginger, curry paste, and turmeric; cook for 1 minute, stirring constantly.
Add chicken chunks and sauté for 5-6 minutes until browned.
Pour in coconut milk, stirring well to blend.
Add bell pepper, zucchini, broccoli, and soy sauce. Bring to a simmer.
Cook for 10-12 minutes until chicken is fully cooked and veggies are tender.
Stir in lime juice and adjust seasoning with salt.
Simmer for 2-3 minutes until sauce thickens. Serve hot over rice or with bread.
Notes
Baked chicken thighs work as a substitute.
Swap veggies with carrots, snow peas, or cauliflower.
Use low-sodium soy sauce to reduce salt content.
Chili flakes optional for extra heat.
Freezes well for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving of main dish
- Calories: 300
- Sugar: 5g
- Sodium: 2000mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg