Wednesday, June 30, 2010

Chicken and Broccoli Curry

I found this very tasty and easy dish on Ginger Lemon Girl. The only complaint is that I wish there were more leftovers!


1 T. vegetable oil
1 small onion, chopped
1 T. Thai Kitchen red curry paste
1 large garlic clove, minced
1 boneless, skinless chicken breast, sliced thinly across the grain (or ½ lb tofu or one package of tempeh)
1 can coconut milk
½ t. salt
1 head of broccoli, cut into bite-size pieces
1 T. minced cilantro
juice of 1 lime

  1. In a medium skillet, heat the oil over medium heat. Sauté the onions until soft (about 5 minutes). 
  2. Add the curry paste and garlic and cook for 30 seconds. 
  3. Add the coconut milk, salt, and chicken. Turn the heat down to medium-low and simmer for about 2 minutes. 
  4. Add the broccoli and continue to simmer until the chicken is cooked through and the broccoli is crisp-tender (about another 5 minutes). 
  5. Turn off the heat. Stir in the cilantro and lime juice. Serve over rice with additional lime and cilantro for garnish, if desired.

1 comment:

Sarah said...

Yum!!! This was great!