Thai Coconut Curry Chicken with Roasted Vegetables
Prep 20 min · Cook 30 min · Serves 4 · medium
A flavorful, low-calorie Thai-inspired dish featuring tender chicken simmered in a fragrant coconut curry sauce, served with a medley of roasted vegetables for a nutritious and satisfying meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 cups broccoli florets
- 2 medium bell peppers, sliced
- 2 medium carrots, sliced
- 1 cup green beans
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- 1
Preheat the oven to 400°F. Toss the broccoli, bell peppers, carrots, and green beans with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
- 2
In a large skillet, combine the coconut milk, curry paste, fish sauce, and lime juice. Bring to a simmer over medium heat.
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