Thai Red Curry with Chicken and Broccolini

I found this Thai red curry with chicken and broccolini on Damn Delicious and couldn’t resist it.  My kids both kept telling me how delicious dinner smelled while it was cooking, which is always a good sign. I served this curry over Jasmine rice and topped with lots of cilantro, green onions, lime juice, and extra sriracha on the side for those who wanted more spice. We all REALLY enjoyed this meal and I will definitely make it again soon.

How to Make Thai Red Curry with Chicken and Broccolini

Heat the coconut oil over medium-high heat. Add the chicken and onion then season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 3-4 minutes.

Add the garlic, Thai red curry paste, and ginger. Stir until the chicken is evenly coated with the aromatics, about 45-60 seconds. Add the coconut milk and broccolini then bring to a boil. Reduce heat and simmer for 5 minutes. Remove from the heat and allow to sit for few minutes to thicken. Taste and season with sea salt, if needed.

Serve ladled over cooked Jasmine rice, if desired. Top with fresh cilantro, green onions, lime juice, and sriracha if desired. Enjoy!

Thai Red Curry with Chicken and Broccolini

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Condiment

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking / Original by Damn Delicious

Equipment

• Large skillet

Ingredients

Curry:

• 1 tbsp coconut oil
• 2 boneless skinless chicken breasts, cut into 1/2-inch bites
• Sea salt and freshly cracked black pepper to taste
• ½ small sweet yellow onion sliced thinly
• 3 cloves garlic minced
• 3 tbsp red curry paste
• 1 tbsp freshly grated ginger
• 1 13.5-ounce can coconut milk
• 1 bunch broccolini cut into 2-inch pieces

For Serving:

• Jasmine rice, cooked per instructions
• 2 green onions thinly sliced
• 3 tbsp fresh cilantro leaves chopped
• 2 tbsp fresh lime juice

Instructions

• Heat the coconut oil in a large skillet over medium-high heat.
• Add the chicken and onion then season with sea salt and freshly cracked pepper, to taste.
• Cook, stirring often, for 3-4 minutes.
• Add the garlic, Thai red curry paste, and ginger. Stir until the chicken is evenly coated with the aromatics, about 45-60 seconds.
• Add the coconut milk and broccolini then bring to a boil. Reduce heat and simmer for 5 minutes.
• Remove from the heat and allow to sit for few minutes to thicken.
• Taste and season with sea salt, if needed.
• Serve ladled over cooked Jasmine rice, if desired. Top with fresh cilantro, green onions, lime juice, and sriracha if desired. Enjoy!

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