Ingredients
Units
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- 2 tablespoon extra-virgin olive oil
- 1 and 1/2 cans of unsweetened coconut milk
- 1 cup of vegetable broth
- 3 tablespoons yellow curry paste
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 tablespoon ginger, minced
- 2 lemongrass stalks, very thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 skinless, boneless chicken breasts, shredded
- 1 large sweet potato, cut into 3/4” cubes
- 1 heaping cup chopped broccoli
- 1/2 cup green peas
- 1/2 cup carrots, cut into 1/4″ thick coins
- 1 scallion, green parts thinly sliced
- handfuls of fresh basil, cilantro and/or mint
For serving:
- salt and pepper
- lime wedges
- steamed rice, cauliflower rice or rice noodles
Instructions
- Heat a large pot over medium heat. Add 1 Tbsp olive oil and onion and cook until onion is translucent, about 5 minutes.
- Add in garlic, ginger, lemongrass and stir frequently, about 4 minutes. Reduce heat if necessary to prevent over-cooking.
- Add the curry paste, chili powder and cayenne and sauté until the spices are fragrant, about 1 minute.
- Add in the chopped vegetables and cook for 5-10 minutes over medium heat until they begin to soften.
- Add in the broth and coconut milk and bring to a simmer.
- Bring a separate pot filled with 8 cups of water to a boil. Add the chicken breasts and cook for 10 minutes. Remove chicken and shred with a fork.
- Add the shredded chicken and fresh herbs to the curry and gently simmer for 10-15 minutes. Be careful not to boil.
- Add fish sauce and lime juice to taste.
- Top with chopped scallions, more herbs and serve with lime wedges and rice.
- Prep Time: 20
- Cook Time: 35