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Thai Red Curry with Chicken and Broccolini

Thai Red Curry with Chicken and Broccolini

I wanted to make a simple and tasty dinner for a busy weeknight, so I went in search of some recipe ideas online. I found this Thai red curry with chicken and broccolini over at Damn Delicious and couldn’t resist it. This recipe is simple to prep and takes only minutes to make – I love that. My kids both kept telling me how delicious dinner smelled while it was cooking, which is always a good sign. I served this curry over Jasmine rice and topped with lots of cilantro, green onions, lime juice, and extra sriracha on the side for those who wanted more spice. We all REALLY enjoyed this meal and I will definitely make it again soon.

Thai Red Curry with Chicken and Broccolini

How to Make Thai Red Curry with Chicken and Broccolini

Heat the coconut oil over medium-high heat. Add the chicken and onion then season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 3-4 minutes.

Add the garlic, Thai red curry paste, and ginger. Stir until the chicken is evenly coated with the aromatics, about 45-60 seconds. Add the coconut milk and broccolini then bring to a boil. Reduce heat and simmer for 5 minutes. Remove from the heat and allow to sit for few minutes to thicken. Taste and season with sea salt, if needed.

Serve ladled over cooked Jasmine rice, if desired. Top with fresh cilantro, green onions, lime juice, and sriracha if desired. Enjoy!

Thai Red Curry with Chicken and Broccolini

 

Thai Red Curry with Chicken and Broccolini

Thai Red Curry with Chicken and Broccolini

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Condiment
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Damn Delicious

Ingredients

  • 1 tbsp coconut oil
  • 2 boneless skinless chicken breasts, cut into 1/2-inch bites
  • Sea salt and freshly cracked black pepper to taste
  • 1/2 small sweet yellow onion sliced thinly
  • 3 cloves garlic minced
  • 3 tbsp red curry paste
  • 1 tbsp freshly grated ginger
  • 1 13.5-ounce can coconut milk
  • 1 bunch broccolini cut into 2-inch pieces
  • 2 green onions thinly sliced
  • 3 tbsp fresh cilantro leaves chopped
  • 2 tbsp fresh lime juice

Instructions

  • Heat the coconut oil over medium-high heat.
  • Add the chicken and onion then season with sea salt and freshly cracked pepper, to taste.
  • Cook, stirring often, for 3-4 minutes.
  • Add the garlic, Thai red curry paste, and ginger. Stir until the chicken is evenly coated with the aromatics, about 45-60 seconds.
  • Add the coconut milk and broccolini then bring to a boil. Reduce heat and simmer for 5 minutes.
  • Remove from the heat and allow to sit for few minutes to thicken.
  • Taste and season with sea salt, if needed.
  • Serve ladled over cooked Jasmine rice, if desired. Top with fresh cilantro, green onions, lime juice, and sriracha if desired. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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8 Comments

  1. Good pics of a very nice presentation Pam – it’s obvious you are a serious food blogger.

  2. Curry paste is one of the ingredients I really need to buy! I made something like this recently, but the vegetable was butternut squash. Broccolini would also be good!

    best… mae at maefood.blogspot.com

  3. Wonderful. Thank goodness for those curry pastes, because there’s no way I can get all of the free ingredients to make them at home!