This meal comes together so quickly! Feel free to use chicken thighs, tenders, or breasts here. Anything you have on hand or available will work just fine! Spice level will depend on the curry paste you buy, so choose accordingly. Try adding a little brown sugar or lime juice to tone down spice if you need. I like to serve this one over rice or quinoa.
What you will need
1 head Broccoli
3 Garlic Cloves
1 inch Ginger
1 lb Chicken Thighs
1/4 tsp Salt
1 Tbsp Vegetable Oil
3 oz Red Curry Paste
14 oz Can Coconut Milk
.5 oz Thai Basil, Optional(Nutritional facts 177 calories, 10.8 g fat, 12.16 g carbohydrates, 8.25 g protein, 32 mg cholesterol, 446 mg sodium)
How to cook
Gather and portion ingredients.
Cut the broccoli florets from the stem into bite-sized pieces.
Smash the garlic with the flat side of a knife, peel off the papery skin and finely chop or grate.
Peel the ginger with a peeler or spoon and grate about an inch to get about 2 tsp of fresh ginger paste.
Remove any excess fat from the chicken and cut into bite sized pieces.
Season the chicken with salt.
Heat oil in a skillet over medium high heat.
Add the chicken and brown for a few minutes on each side.
Add the curry paste to the middle of the pan in the oil and cook for about 2 minutes to bring out the flavor. Then add the garlic and ginger and stir to incorporate with the chicken.
Carefully pour in the coconut milk and mix.
Add the broccoli florets to the pan and stir to coat with curry sauce.
Bring the curry to a simmer to cook the broccoli for a few minutes until tender.
If using, remove the curry from the heat and stir in the thai basil leaves.