Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This delicious and nutritious dish with chicken and broccoli smothered in coconut curry sauce will be your new favourite. An impressive Thai dish that you can make with only a few ingredients in under thirty minutes!
I love Asian-inspired meals. They are super flavorful and easy to make using mostly pantry essentials. So re-creating my favourite Asian meals is easier just like this Chicken and Broccoli Coconut Curry. I first had this when I visited a friend. This dish swept me off my feet and I just have to have the recipe! With eight ingredients and in thirty minutes, you’ll have this amazing dish on your dinner table. I have been making this since and I can tell you that this is way better than taking out!
Ingredients
4 c. broccoli florets
3 large boneless skinless chicken breasts – thinly sliced into strips
2 tbsp + 2 tsp yellow curry powder
1 tsp salt – more to taste
2 15-oz. cans of Thai coconut milk
juice of ½ lime – about 2 tsp
1 tsp sugar
fresh cilantro for garnish
How to make Chicken and Broccoli Coconut Curry
Step 1: Into a large skillet, drizzle the sesame oil. Once the oil is hot, add the chicken and broccoli to the skillet and saute for about 2 to 3 minutes over medium-high heat. Over the chicken and broccoli, sprinkle the curry powder and salt. Saute further until both are hardly cooked through. This takes another 7 to 8 minutes.
Step 2: Pour in the coconut milk and lime juice, then add in the sugar. Stir well until incorporated. Adjust the salt according to taste.
Step 3: Before serving, garnish with some fresh cilantro. Enjoy over rice.
Notes:
For this recipe, I prefer using Thai canned coconut milk over the refrigerated or the ones you find in the baking section.
Using salt will bring out the curry flavour. Add salt as needed.
Nutrition Facts:
Calories: 239kcal | Carbohydrates: 9g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 810mg | Potassium: 962mg | Fiber: 3g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 84mg | Calcium: 66mg | Iron: 2mg
Ingredients
- 4 c. broccoli florets
- 3 large boneless skinless chicken breasts - thinly sliced into strips
- 2 tbsp + 2 tsp yellow curry powder
- 1 tsp salt - more to taste
- 2 15-oz. cans of Thai coconut milk
- juice of ½ lime - about 2 tsp
- 1 tsp sugar
- fresh cilantro for garnish
Instructions
Step 1: Into a large skillet, drizzle the sesame oil. Once the oil is hot, add the chicken and broccoli to the skillet and saute for about 2 to 3 minutes over medium-high heat. Over the chicken and broccoli, sprinkle the curry powder and salt. Saute further until both are hardly cooked through. This takes another 7 to 8 minutes.
Step 2: Pour in the coconut milk and lime juice, then add in the sugar. Stir well until incorporated. Adjust the salt according to taste.
Step 3: Before serving, garnish with some fresh cilantro. Enjoy over rice.
Notes
For this recipe, I prefer using Thai canned coconut milk over the refrigerated or the ones you find in the baking section. Using salt will bring out the curry flavour. Add salt as needed.
