Updated: Jan 6, 2020
Having never tried curry in my life before, when a friend suggested we make it together for dinner recently, I jumped at the opportunity to try it.
And I was instantly converted to a curry lover!
What I love about this recipe is that it is flexible based on what vegetables you have on hand, and it is also super easy to make extra for later in the week. Bonus: the leftovers are even better than the original!
The only special ingredient I needed to buy was green curry paste. I bought this brand.
Otherwise, veggies + meat + coconut milk = heaven! Enjoy!
Chicken Vegetable Curry
1lb chicken (I used drumsticks that I cooked in the Instant Pot, but you can use any cut)
3 Carrots, sliced
2 Peppers, cut into 1/2 - 3/4" pieces (red, yellow, orange, and/or green - you choose)
1 Zucchini, sliced
1/2lb Green Beans, cut into 1" pieces
1 Onion, chopped
1 cup Broccoli, chopped
4-8 Cloves of Garlic, chopped finely
1/2 - 1 Tsp grated Ginger
2 Tbsp Green Curry Paste
Sea Salt to taste
Addition veggies of choice such as mushrooms, peas, Brussel sprouts, etc
1-2 Tbsp Coconut Oil
2 Cans Full Fat Coconut Milk
1-2 Cups Bone Broth
In a large soup pot, heat the coconut oil and start to cook the onion while you chop the other vegetables.
Once the onions are tender, add in the other vegetables except garlic. Cover and cook on medium-high heat, stirring occasionally.
Chop the garlic and let sit for 5 minutes. Add to the pan after the other vegetables are tender.
Add in coconut milk, broth, ginger, and curry paste. Stir to combine and bring to a boil.
Reduce the heat and simmer until the vegetables are cooked through, added salt as desired.
Add the cooked chicken cut into 1" pieces. You can bake it, saute it, grill it, or cook it in the Instant Pot or slow cooker. You can also partially cook it and cut it up before tossing into the pot to finish cooking.
Serve as a "soup" or over cauliflower rice. If you like it thicker, only use one can of coconut milk.
Store in the fridge for 5 days.