Ingredients
| Item |
Amt |
| oil |
1 tbsp |
| yellow curry paste |
2 tbsp |
| coconut milk |
1 can |
| broth |
1 cup |
| chicken thighs, sliced |
1.5 lb |
| broccoli florets |
3 cups |
| carrots, sliced |
2 |
| fish sauce (or soy) |
1 tbsp |
| sugar |
1 tsp |
| Lime and basil |
to taste |
| Rice |
to taste |
Method
1
FRYFry curry paste in oil 1 minute.
2
ADDAdd coconut milk and broth; simmer 3 minutes.
3
ADDAdd chicken and vegetables; Simmer chicken 10–12 minutes.
4
SEASONSeason with fish sauce and sugar; finish with lime and basil.
5
SERVEServe with rice.
Time
30 minutes
Serves
Serves 4
Level
Easy
Ingredients
-
1 tbsp
oil
-
2 tbsp
yellow curry paste
-
1 can
coconut milk
-
1 cup
broth
-
1.5 lb
chicken thighs, sliced
-
3 cups
broccoli florets
-
2
carrots, sliced
-
1 tbsp
fish sauce (or soy)
-
1 tsp
sugar
-
to taste
Lime and basil
-
to taste
Rice
Method
- Fry curry paste in oil 1 minute.
- Add coconut milk and broth; simmer 3 minutes.
- Add chicken and vegetables; Simmer chicken 10–12 minutes.
- Season with fish sauce and sugar; finish with lime and basil.
- Serve with rice.
Notes
Taste and adjust salt (fish sauce/soy) and sweetness at the end.
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