Green Curry Broccoli

A simple, satisfying curry that comes together in under 30 minutes. The broccoli soaks up all that creamy, aromatic green curry sauce perfectly.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1 head of broccoli, cut into florets
• 1 onion, sliced
• 3-4 cloves garlic, minced
• 2-3 tbsp green curry paste
• 1 can (13.5 oz) coconut cream
• 1 tbsp vegetable oil
• Juice of half a lime
• Salt to taste
• Fresh cilantro for topping
• Cooked rice or udon noodles for serving

Instructions

1. Prep everything: Cut the chicken thighs into bite-sized pieces. Cut the broccoli into florets. Slice the onion and mince the garlic.

2. Brown the chicken: Heat the vegetable oil in a large 12" non-stick pan over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes. Remove and set aside.

3. Sauté the aromatics: In the same pan, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

4. Bloom the curry paste: Push the onions aside and add the green curry paste to the pan. Fry it for about 30 seconds to release the aromatics.

5. Add the coconut cream: Pour in the coconut cream and stir everything together. Bring to a simmer.

6. Simmer the curry: Return the chicken to the pan. Add the broccoli florets and stir to coat with the sauce. Cover and let simmer on medium-low for 12-15 minutes until the broccoli is tender and the chicken is cooked through.

7. Season: Squeeze in the lime juice and add salt to taste.

8. Serve: Spoon the curry over rice or udon noodles and top with fresh cilantro.

Notes

• If you like it spicy, add more curry paste or a sliced Thai chili.
• Coconut cream makes it richer than coconut milk, but either works.
• For a vegetarian version, skip the chicken and add tofu or chickpeas.