Curry Chicken & Vegetables Recipe

Curry Chicken & Vegetables

1. 1

   Prepare ingredients

   Trim excess fat from the chicken breasts and cut into 1-inch bite-sized cubes. Pat dry with paper towels and season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Peel and thinly slice the onion. Mince the garlic. Trim outer layers of the lemongrass, bruise the stalk with the side of a knife and finely slice the tender inner portion (or smash and tie in a knot to infuse then remove). Grate 1 tablespoon fresh ginger. If using fresh vegetables, cut into evenly sized bite pieces so they cook uniformly; if using frozen, measure and keep frozen until added.

2. 2

   Sear chicken

   Heat 1 tablespoon neutral oil in a large skillet or heavy-bottomed pan over medium-high heat. When the oil shimmers, add the seasoned chicken in a single layer (work in batches if necessary). Cook without moving for 2 minutes to get color, then stir and continue cooking until lightly browned but not fully cooked through, about 2 more minutes. Transfer chicken to a plate and set aside.

3. 3

   Sauté aromatics

   Reduce heat to medium. Add the sliced onion to the pan and sauté until softened and translucent, 4–5 minutes. Add the minced garlic, grated ginger, and the sliced or bruised lemongrass. Cook, stirring, 30–45 seconds until fragrant.

4. 4

   Bloom spices and curry paste

   Add 2 tablespoons red curry paste to the pan and cook, stirring, for 1 minute to bloom the flavors. Stir in 1 teaspoon ground turmeric and 1 teaspoon ground coriander and cook another 30 seconds.

5. 5

   Add liquids and simmer

   Pour in 14 oz (about 1 3/4 cups) full-fat coconut milk and 1 cup chicken broth (or water), scraping up any browned bits from the bottom of the pan. Stir until the curry paste is fully incorporated. Bring to a gentle simmer.

6. 6

   Return chicken and cook

   Return the seared chicken pieces to the simmering sauce. Cover partially and simmer gently for 6–8 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and tender.

7. 7

   Add vegetables

   Add the 3 cups mixed vegetables to the pan. If using quick-cooking vegetables (snap peas, bell peppers), add them in the last 3–4 minutes. Harder vegetables (carrots, broccoli) should go in earlier so everything becomes tender-crisp. Stir to combine and simmer uncovered for 3–5 minutes until the vegetables are cooked to your desired doneness.

8. 8

   Season and finish

   Stir in 1 tablespoon fish sauce and 1 teaspoon brown sugar to balance the curry. Taste and adjust seasoning with additional salt, fish sauce, or a pinch more sugar if needed. Remove and discard the bruised lemongrass pieces if you used whole stalks. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro and 2 tablespoons basil (if using).

9. 9

   Serve

   Spoon cooked jasmine rice into bowls and ladle the curry chicken and vegetables over the rice. Garnish with additional cilantro or basil and a lime wedge if desired. Serve hot.