Easy Thai Chicken Curry

Ingredients

• 1/2 cup onion, sliced
• 1 clove garlic, chopped
• 3 TBS chicken or vegetable broth
• 3 oz chicken breast, sliced thinly
• 1/2 cup crimini mushrooms, sliced
• 1 tsp Thai red curry paste or to taste (Thai Kitchen recommended)
• 1-1/2 cups broccoli (see instructions below)
• Half of a 15 oz can light coconut milk (about 1 cup)
• 1/2 tsp fresh lime juice
• salt to taste
• 2 TBS chopped fresh basil or cilantro
• Serve with 3/4 cup cooked brown rice.

Directions

1. Chop onions and garlic and let sit 5 minutes. Slice chicken and mushrooms.
2. Separate broccoli florets with small stems from the large, thick stem. Slice smaller stems into 1/4-inch pieces. Slice florets into 4-6 pieces. (You can also do this step in the food processor, using the s-blade, pulsing until it is evenly chopped, 4-6 times. Be careful not to over-process).
3. Heat broth in a stainless steel skillet over medium heat, covered.
4. Add onions and mushrooms and saute, covered, for 3 minutes.
5. Add garlic, chicken and curry paste. Saute 2 minutes.
6. Add coconut milk and broccoli. When mixture begins to bubble, reduce heat to medium low and simmer, covered for 8 minutes.
7. Season to taste with salt and lime. Add fresh herbs and serve over rice. Note: If you wish to use the large broccoli stem, cut off the bottom 1 inch of the stem. Peel the tough skin off the stem. Chop stem into 1/4 inch pieces and cook with the rest of the broccoli. Serves 1

Foods in This Recipe