Ingredients

  • 2 heads broccoli, separated into bit size pieces
  • 1 can coconut milk (I used regular, but lite works great)
  • ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
  • 1 tablespoon curry powder
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon peanut oil
  • 3 tablespoons red curry paste
  • 2 (about 1 pound) boneless skinless chicken breast, cut into small bite size pieces

Ready In 35 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a medium size pan over medium-high heat add peanut peanut oil. Toss the chicken with the curry powder and saute until cooked, about 5-8 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 8 minutes

Step 2

  • Remove from pan and set aside. In the same pan add more oil if needed and saute the broccoli, garlic and ginger. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 8 minutes

Step 3

  • Add the curry paste to the pan and stir it until it combines with the coconut milk. Slide back in the chicken and any juices. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly (about another 2 to three minutes). Sauce will thicken as the mixture cools. Watch it closely, you do not want it to get to thick!
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 4

  • Serve over white or brown rice.
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