Quick and Flavorful Red Thai Curry with Chicken and Broccoli

This recipe is a delightful combination of tender chicken, crisp broccoli, and a flavorful red Thai curry sauce. With its aromatic spices and creamy coconut milk, this dish is a guaranteed hit. The best part is that it's incredibly easy to make, perfect for busy weeknights. In just under 30 minutes, you can have a homemade Thai curry on the table that rivals the flavors of your favorite Thai restaurant. Serve it over steamed jasmine rice for a complete and satisfying meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup fresh basil leaves, torn
• Cooked jasmine rice, for serving

Directions

1. In a large skillet or wok, heat oil over medium-high heat.
2. Add chicken pieces and cook until they are no longer pink in the center. Transfer chicken to a plate and set aside.
3. In the same skillet, add broccoli florets, sliced bell pepper, and onion. Cook for 3-4 minutes until the vegetables are slightly tender.
4. Add minced garlic and ginger to the skillet and cook for another 1 minute.
5. Push the vegetables to one side of the skillet and add red curry paste to the other side. Cook for a minute until fragrant.
6. Pour in coconut milk, fish sauce, soy sauce, brown sugar, and lime juice. Stir everything together until well combined.
7. Add the cooked chicken back to the skillet and simmer for 5 minutes until the sauce thickens slightly.
8. Remove from heat and stir in torn basil leaves.
9. Serve the red Thai curry over jasmine rice.
10. Enjoy!

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