Chicken and Broccoli Thai Curry
Bring the vibrant flavors of Thailand to your table with this Chicken and Broccoli Thai Curry—a quick and easy one-pan dish that’s perfect for busy weeknights. Tender chicken breast and crisp broccoli florets are simmered in a creamy coconut milk base infused with the bold, aromatic kick of Thai red curry paste, garlic, and ginger. A splash of soy and fish sauce adds umami depth, while a hint of lime juice and brown sugar balances the savory and tangy notes beautifully. Garnished with fresh basil leaves and served over fluffy jasmine rice, this wholesome recipe delivers restaurant-quality excellence in just 35 minutes. It’s a gluten-free, flavor-packed meal your whole family will love!
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Ingredients
- 500 grams Chicken breast
- 300 grams Broccoli florets
- 3 tablespoons Thai red curry paste
- 400 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 10 grams Fresh basil leaves, chopped
- 4 cups Cooked jasmine rice (for serving)
Directions
Step 1
Cut the chicken breast into bite-sized pieces and set aside. Wash and chop the broccoli into small florets.
Step 2
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 3
Add minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Step 4
Stir in the Thai red curry paste and cook for another minute to release its flavors.
Step 5
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
Step 6
Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer.
Step 7
Add the broccoli florets to the skillet. Cover and simmer for 5-7 minutes, or until the broccoli is tender but still slightly crisp.
Step 8
Stir in the soy sauce, fish sauce, lime juice, and brown sugar, adjusting the seasoning to taste.
Step 9
Garnish the curry with fresh basil leaves and remove from heat.
Step 10
Serve hot over cooked jasmine rice.
Nutrition Facts
| Serving size | (2309.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2654.3 |
| Total Fat 49.9g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 19.3g | |
| Cholesterol 430mg | 0% |
| Sodium 5334.3mg | 0% |
| Total Carbohydrate 372.0g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 38.0g | |
| Protein 186.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 428.1mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 2517.3mg | 0% |
Source of Calories