Haen Meat Packing Inc. Recipes

Chicken Curry


2 T. vegetable oil
3 T. red Thai curry paste
1 onion, sliced
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 tsp. dried basil
3 cloves garlic, minced
zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
1 can (14 oz.) diced tomatoes
lime wedges
salt and pepper


1. Saute 1 T. oil, curry paste and onions over medium heat.
2. Add remaining oil to the pan; pat chicken dry, sprinkle with salt and pepper and cook with onion-curry mixture until golden on all sides.
3. Add broccoli, carrots, basil, garlic, and lime zest and cook, stirring, until vegetables are coated, about 2 minutes.
4. Add coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Recipe adapted from foodnetwork.com

Categories: Poultry

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