Chicken and Broccoli Thai Curry
Bring the vibrant flavors of Thailand to your table with this Chicken and Broccoli Thai Curry—a quick and easy one-pan dish that’s perfect for busy weeknights. Tender chicken breast and crisp broccoli florets are simmered in a creamy coconut milk base infused with the bold, aromatic kick of Thai red curry paste, garlic, and ginger. A splash of soy and fish sauce adds umami depth, while a hint of lime juice and brown sugar balances the savory and tangy notes beautifully. Garnished with fresh basil leaves and served over fluffy jasmine rice, this wholesome recipe delivers restaurant-quality excellence in just 35 minutes. It’s a gluten-free, flavor-packed meal your whole family will love!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Broccoli florets
- 3 tablespoons Thai red curry paste
- 400 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Brown sugar
- 10 grams Fresh basil leaves, chopped
- 4 cups Cooked jasmine rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and set aside. Wash and chop the broccoli into small florets.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute to release its flavors.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
Pour in the coconut milk and mix well. Bring the mixture to a gentle simmer.
Add the broccoli florets to the skillet. Cover and simmer for 5-7 minutes, or until the broccoli is tender but still slightly crisp.
Stir in the soy sauce, fish sauce, lime juice, and brown sugar, adjusting the seasoning to taste.
Garnish the curry with fresh basil leaves and remove from heat.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 38.0 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2517 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
