Chicken and Broccoli Coconut Curry dish brought to you by everything tasty, delicious, and nutritious I could put into one bowl. Yellow curry powder, coconut milk, a little sugar, and a hint of lime all come together to make this chicken and broccoli recipe super easy and flavorful!
I have a feeling that I haven’t made an Asian-enlivened dish in some time, and better late than never, correct? I make my #1 lethargic cooker broccoli meat each possibility I get, yet I truly required something new on the week by week menu so I began trying different things with my re-making a portion of my number one Asian eatery dishes. Since we as a whole eat with our eyes first (and, let’s be honest, a yummy-looking dish makes for a yummy-looking photograph), I really approached this formula considering colors. You realize they say, eat the rainbow and all, and I was considering how striking the shades of curry are. Reds, yellows, and greens, all so tasty and scrumptious, I struggled choosing which one to work with.
Yellow won out however (clearly) and putting yellow curry powder with chicken and broccoli appeared to be an easy decision. Consider this dish a sound option in contrast to takeout. This is one dinner my significant other would concur is comparable, if not BETTER than takeout. Continuously a decent sign that a curry formula will work!
What’s more, with only 8 fixings (most you’ll likely even have available), I believe it’s well inside your compass to make effectively chicken curry with coconut milk. What do you say? Is it true that you will attempt it?
Chicken and Broccoli Coconut Curry dish brought to you by everything tasty, delicious, and nutritious I could put into one bowl. Yellow curry powder, coconut milk, a little sugar, and a hint of lime all come together to make this chicken and broccoli recipe super easy and flavorful!
INGREDIENTS
- 4 cups broccoli florets
- 3 large boneless skinless chicken breasts, thinly sliced into strips
- 2 tablespoons + 2 teaspoons yellow curry powder
- 1 teaspoon salt more to taste
- 2 15-ounce cans Thai coconut milk see note
- juice of 1/2 lime about 2 teaspoons
- 1 teaspoon sugar
- fresh cilantro for garnish.
INSTRUCTIONS
- Drizzle sesame oil into a large skillet.
- Add chicken and broccoli and saute over medium-high heat 2-3 minutes. Sprinkle curry powder and salt over the chicken and broccoli and continue to saute until broccoli is chicken is just barely cooked through, about 7-8 minutes.
- Stir in coconut milk, lime juice, and sugar.
- Taste, add salt as needed. Garnish with fresh cilantro and serve over rice.
NOTES
I strongly prefer the Thai canned coconut milk to the coconut milk you would find in the refrigerated or baking section. You can find the Thai variety in the Asian aisle of most any grocery store. I usually use the Taste of Thai or Thai Kitchen unsweetened canned coconut milk. Curry by itself does not have a strong flavor – use salt to bring out the curry flavors! Taste, add salt, taste, and add more if needed.
