An easy chicken and zucchini coconut curry without curry paste but with all kinds of other great flavours. Ready within 40 minutes.
Made by Véronique
Published at 2020-08-25, this recipe is for 4 persons persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Rinse the zucchini, remove the ends and cut into pieces. Peel and rinse the carrots, remove the leaves and cut the carrot into slices. Peel the red onion and garlic cloves and finely chop the garlic cloves and divide the red onion into half thin rings.
Remove the seeds from the red chilli pepper for a milder version and then finely chop the chilli. Peel and finely grate the ginger root.
Rinse the tomatoes, remove the hard parts and roughly chop the tomatoes. Remove excess fat and muscles from the chicken breasts and cut them into cubes. Squeeze the juice from the lime.
Heat a bit of sunflower oil in a large skillet. Sauté the chicken for a few minutes and then add the onion, garlic, ginger and red chilli pepper. After a few minutes add the carrot and zucchini and cook a little longer. Sauté the curry powder briefly and then add the tomato pieces along with the coconut milk.
Let it simmer for about 10 minutes and season with salt and pepper and the juice of a lime. Serve this simple coconut curry with rice or noodles, enjoy!
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