A quick and flavorful red coconut curry with chicken and mixed vegetables, perfect for a homemade take-out style meal. This recipe is presented as part of a larger 'take out from scratch' menu.
In a pan, sauté 1/4 cup of finely diced white onion in 2 tbsp of coconut oil and 1 tbsp of red curry paste, over medium heat until the onion is translucent (about 3 minutes). Add 2 cups of chopped veggies and a hefty pinch of salt. Sauté and coat in the curry paste for about 5 minutes. Then, add 8 oz of diced chicken and sauté for another 3 minutes. Add 1/4 cup of chicken broth, and 1 can of full fat coconut milk. Stir and bring to a simmer. Turn to low and let this simmer uncovered for about 10 minutes. Serve with jasmine rice and topped with fresh cilantro, lime, and green onion.
