I really think that with all the crazy going on in the world right now, good food is such a comfort. It just kind of feels like it helps to bring a sense of normalcy to this strange place in history that we are living through. If we have to be home more often, may as well eat well, y’know? So I have been trying to keep our meals as adventurous and delicious as can be. Enter this coconut curry chicken and broccoli! It is absolutely AMAZING.
Honestly, I kind of threw this chicken coconut curry together on a whim. I’m not usually such a risk taker like that, because I’ve had a few mishaps in years past that resulted in something that went straight into the trash bin. And now is REALLY not the time to be wasting food. However, lucky for me, the results were drool worthy.
You can serve this Indian-style cuisine over rice for a simple and delicious family meal. I cook rice in bulk and freeze and I simply defrost it for the meal. It means less dishes too, which is always a win!
And, the nice thing about this recipe is that you can totally adjust the heat to your preference. I would have liked it a bit more spicy, but I had to think of the kids. They actually don’t mind a little spice, but if I go too crazy then they won’t eat it. I sometimes add a little sriracha or sambal olek to my individual bowl if I’m feeling the need for a little more heat.
Speaking of spicy…I just need you to know that it really matters where you get your curry paste from. I’ve bought mine from regular grocery stores as well as the local Asian market. THERE IS A DIFFERENCE! And it’s a really REALLY BIG difference.
One tablespoon of regular store bought curry paste was barely hot enough for me. One tablespoon of curry paste from the Asian market had smoke pouring out of my ears and set my mouth on fire. #wontmakethatmistakeagain. So all I’m saying is #proceedwithcaution. But whatever you do….make this. You won’t regret it!
Coconut Curry Chicken and Broccoli
- 2 chicken breasts
- 1 head broccoli diced
- 2 tsp avocado oil
- 1 Tbsp avocado oil
- 2 tsp minced garlic
- 1 small knob of ginger minced
- 1 Tbsp lemongrass paste
- 1 Tbsp brown sugar
- 1 tsp red curry paste
- 1 can coconut milk 14 oz
- 2 Tbsp fish sauce or soy sauce
- Lime juice to taste
Dice chicken and broccoli into small bite, sized pieces.
In a large skillet over medium heat add 2 tsp avocado oil. Then add chicken and cook
thoroughly. Remove from pan.
In the same skillet add 1 Tbsp avocado oil over medium heat. Then add garlic, ginger, and lemongrass paste and saute until fragrant. Add brown sugar and curry paste and saute for another minute or two. Add coconut milk, fish sauce, and lime juice and simmer for a few minutes.
Add in the broccoli and cooked chicken, and saute for several minutes until broccoli is at desired level of tenderness.
Serve over rice. Enjoy!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.