Chicken Curry in a Hurry
Making your own curry is faster than ordering takeout!
Ingredients
- 1 can coconut milk
- 1 tsp. green curry paste
- 2 chicken breasts cut into 1/2-inch pieces
- 1 Tbsp. fish sauce optional
- 1/3 cup low-sodium chicken broth
- Chopped veggies of choice I used 4 thinly sliced rainbow carrots and 2 chopped leeks
- 1/4 cup fresh cilantro chopped
- Sriracha for serving optional
Instructions
- In a large saucepan over medium-high heat, stir curry paste into the coconut milk and bring to a simmer. Simmer for 5 minutes.
- Add chicken, fish sauce, chicken broth, and vegetables. Simmer, covered for 10 minutes.
- Stir in fresh cilantro.
- Serve over rice or noodles.
- (Optional: top with Sriracha and more fresh cilantro)