Curry Chicken & Veggie Pot
Our Curry Chicken and Veggie Pot is truly a one-pot meal packed with amazing flavor! It has a red curry base and is both creamy and light. We like to add frozen veggies for some crunch and texture and make it ultra easy by shredding an already cooked rotisserie chicken.
Curries generally take some time to develop flavor and texture. Ours simmers for about 15 minutes to develop all of the initial onion, ginger and garlic flavors and to slightly thicken the light coconut milk. We then add our still frozen veggies (riced cauliflower and green beans in this case) and our chicken and let all the flavors seep in and create a rich flavorful broth.
We used lite coconut milk (canned) here because it’s what we had at home but this would also be delicious (and richer) with regular coconut milk (just shake well before opening your can). If you prefer a very thick curry, you can use extra coconut milk in place of some of the broth.
Depending on how you are serving this, you can vary your amount of vegetable broth – more if you’d like a soup texture or a dipping texture for your bread — or the original amount if you’re eating as is or serving over rice.
My favorite way to serve this is with homemade naan bread from GlutenfreeOnAShoestring … It does need two resting periods but if you have the time, you simply cannot beat the fluffy pillowy texture of this gluten-free naan AND it’s easy to fry up while your curry is finishing its last 10 minutes in the pot.
The entire meal takes about 30-35 minutes to prepare – plenty of time to put your rice on, finish baking your naan or have a glass of vino!!
We hope you love our Curry Chicken & Veggie Pot! Find more gluten-free recipes and inspiration here!
Curry Chicken & Veggie Pot
Equipment
- One pot
Ingredients
- 1 tbsp coconut oil
- 3 cloves garlic sliced or minced
- 1 tbsp ginger minced or pre-frozen
- 1/2 small white or yellow onion chopped
- 2 1/2 tbsp red curry paste
- 1 15-oz can lite coconut milk (or full fat)
- 2/3 cup vegetable broth or more, if you'd like more liquid
- juice of one small lime
- 1 cup frozen green beans
- 1 cup frozen riced cauliflower
- pinch red pepper flake
- several pinches salt
- 1-2 cups shredded chicken (pre-cooked, like from a rotisserie chicken or left-over)
Instructions
- In a 2 quart or larger stock pot melt coconut oil over medium heat, then add garlic, onion and ginger and saute until translucent and fragrant, a few minutes
- Add your red curry paste and coconut milk and stir until well combined
- Add vegetable broth and lime juice and bring up to a rolling simmer, then reduce heat to medium-low or low and cook for 15 minutes, stirring occasionally
- Add the frozen beans and riced cauliflower and cook on low for 5 minutes. Add in your red pepper flake if desired (tasting broth), and salt
- After 5 minutes, add your chicken and cook on low another 5 minutes until warmed and seasoned throughout
- Serve as is, as a soup stew or over rice or with gluten-free naan
Notes
- This recipe makes a slightly creamy slightly brothy pot of stew — add more liquid to create a soup-like texture or pack it with whichever veggies you like!
- We added almost two full cups of chicken — shredded from a rotisserie bird — but you can add or subtract as much protein or veggie as you like
- This is delicious served or basmati rice or — our favorite!! — with homemade gluten free naan bread (we like this recipe)
Nutrition
