What’s Cooking: weeknight curry

Hello Iowa

Shauna Meany from Good Chives shares her easy and delicious recipe for a weeknight curry. You can follow her on Instagram for recipes.

Weeknight Curry 

  • 2 T avocado oil
  • 1 lb chicken, cubed
  • 3 cloves garlic, minced 
  • 1 onion, sliced 
  • 3 carrots, sliced 
  • 3 T red curry paste
  • 1 T fresh ginger, grated 
  • 1 can coconut milk 
  • 1 head broccoli, cut into florets 
  • Cilantro
  • Lime juice 
  1. Heat avocado oil in a large stockpot  over medium heat. Season chicken with salt and pepper. Add chicken and garlic to the stockpot and cook until golden, about 3-5 minutes.
  2. Stir in red curry paste and ginger until fragrant, about 1 minute.
  3. Stir in coconut milk. Add carrots and broccoli. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
  4. Remove from heat; add cilantro and lime juice; season with salt and pepper, to taste.

Notes:

  • Serve with white rice, brown rice or cauliflower rice.
  • A side of naan is the perfect accompaniment.
  • Add or swap any veggies you would like! Just know that the cooking time may vary. 

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