Description
This recipe leans on the flavors of Thai cuisine and comes together in less than 20. It’s fast, full of veggies, and absolutely delicious.
Ingredients
Units
Scale
- 3 cloves garlic
- 1 red bell pepper
- 1 cup red onion
- 2 boneless, skinless chicken breasts
- 1 tsp canola oil
- 2 tbsp Thai red curry paste
- 1/2 tsp fish sauce
- 1/2 cup coconut milk
- 1–2 tsp reduced sodium soy sauce (optional)
- 1 tsp brown sugar
- 2 cups broccoli florets
- Cilantro
- Lime wedges
Instructions
- Peel and finely chop the garlic.
- Thinly slice the red onion and red pepper.
- Slice the chicken breasts into thin strips.
- Pour the canola oil and garlic into a large non-stick pan on the stove. Turn the stove on to medium heat and cook the garlic in the canola oil until golden brown.
- Add the sliced onion and pepper to the pan. Continue to cook until the onion softens and starts to become translucent.
- Add the chicken to the pan, and stir-fry until it’s browned all over.
- Pour the red curry paste, fish sauce, coconut milk, brown sugar, soy sauce (if using), and lime juice into the pan. Stir distribute the flavorings amongst the ingredients.
- Add the broccoli to the pan, and simmer until the broccoli is cooked but still a bit crunchy (roughly 10 minutes).
- Garnish with fresh cilantro and lime wedges, and serve with brown rice or your favorite whole grain.