Quick & Easy Chicken and Broccoli Red Thai Curry: A Weeknight Winner!

Craving vibrant Thai flavors but short on time? This Chicken and Broccoli Red Thai Curry is the answer! It’s packed with fragrant spices, tender chicken, crisp-tender broccoli, and a creamy coconut milk base. Ready in under 30 minutes, it’s the perfect weeknight meal that’s both healthy and satisfying. Forget takeout – this homemade curry is fresher, tastier, and easily customizable to your preferences. Let’s get cooking!

Why You’ll Love This Recipe

• Fast and Easy: From prep to plate in under 30 minutes, making it ideal for busy weeknights.
• Delicious and Flavorful: The perfect balance of spicy, sweet, and savory flavors.
• Healthy and Nutritious: Packed with protein from the chicken and vitamins from the broccoli.
• Customizable: Easily adjust the spice level and add your favorite vegetables.
• Budget-Friendly: Uses readily available ingredients that won’t break the bank.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this delicious Chicken and Broccoli Red Thai Curry:

• Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. Chicken thighs also work well and tend to be more flavorful, but will require a longer cooking time.
• Broccoli: 1 large head of broccoli, cut into florets. You can also use frozen broccoli florets, just be sure to thaw them slightly before adding them to the curry.
• Red Curry Paste: 2-3 tablespoons, depending on your spice preference. Thai Kitchen and Maesri are popular brands, easily found in most supermarkets. Start with 2 tablespoons and add more to taste.
• Coconut Milk: 1 (13.5 ounce) can full-fat coconut milk. Full-fat coconut milk provides the richest flavor and creamiest texture. Light coconut milk can be used, but the curry will be less creamy.
• Fish Sauce: 1-2 tablespoons. Fish sauce adds a salty, umami flavor that is essential to Thai cuisine. Don’t be scared by the smell – it mellows out during cooking! If you are vegetarian or vegan, you can substitute with soy sauce or tamari.
• Brown Sugar or Palm Sugar: 1 tablespoon. Adds a touch of sweetness to balance the spice and acidity. You can also use honey or maple syrup.
• Lime Juice: 1-2 tablespoons. Adds a bright, zesty flavor that brightens up the curry.
• Vegetable Oil: 1 tablespoon. For sautéing the chicken and curry paste.
• Garlic: 2 cloves, minced. Adds a pungent and aromatic flavor.
• Ginger: 1 teaspoon, minced. Adds a warm and slightly spicy flavor.
• Optional Add-ins: Bell peppers (red, yellow, or orange), snap peas, carrots, bamboo shoots, water chestnuts, kaffir lime leaves, fresh basil, cilantro.
• For Serving: Cooked rice (jasmine or basmati), chopped cilantro, lime wedges.

Step-by-Step Instructions

Follow these simple steps to create your own delicious Chicken and Broccoli Red Thai Curry:

1. Prepare the Ingredients: Chop the chicken into bite-sized pieces. Cut the broccoli into florets. Mince the garlic and ginger. Measure out all your other ingredients – having everything prepped and ready to go will make the cooking process much smoother.
2. Sauté the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Bloom the Curry Paste: Add the minced garlic and ginger to the skillet and cook for about 30 seconds, or until fragrant. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This process, called “blooming” the spices, helps to release their aromas and flavors. Be careful not to burn the curry paste. If it starts to stick to the pan, add a splash of coconut milk.
4. Add Coconut Milk and Fish Sauce: Pour in the coconut milk and fish sauce. Stir well to combine. Bring the mixture to a simmer.
5. Simmer and Thicken: Reduce the heat to low and simmer for 5-10 minutes, or until the sauce has slightly thickened. This allows the flavors to meld together.
6. Add the Broccoli: Add the broccoli florets to the skillet. Cook for 3-5 minutes, or until the broccoli is crisp-tender. If using frozen broccoli, add it in the last 2-3 minutes of cooking time.
7. Return the Chicken: Add the cooked chicken back to the skillet. Stir to combine and heat through.
8. Season and Adjust: Stir in the brown sugar (or palm sugar) and lime juice. Taste and adjust the seasoning as needed. You may need to add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity. If you want more spice, add a pinch of red pepper flakes or a dash of chili oil.
9. Serve: Serve the Chicken and Broccoli Red Thai Curry hot over cooked rice. Garnish with chopped cilantro and lime wedges.

Tips for the Perfect Red Thai Curry

• Use Fresh Ingredients: Fresh ginger, garlic, and lime juice will make a huge difference in the flavor of your curry.
• Don’t Overcook the Broccoli: You want the broccoli to be crisp-tender, not mushy.
• Taste and Adjust: The key to a great curry is balancing the flavors. Taste as you go and adjust the seasoning to your liking.
• Use High-Quality Curry Paste: The quality of your curry paste will greatly impact the flavor of your dish. Experiment with different brands to find one you love.
• Make it Vegetarian/Vegan: Substitute the chicken with tofu, tempeh, or extra vegetables. Use soy sauce or tamari instead of fish sauce.
• Spice Level: Adjust the amount of red curry paste to control the spice level. Start with less and add more to taste. You can also add a pinch of red pepper flakes for extra heat.

Variations and Add-ins

This recipe is incredibly versatile! Here are some ideas for variations and add-ins:

• Vegetables: Add bell peppers (red, yellow, or orange), snap peas, carrots, bamboo shoots, water chestnuts, mushrooms, or spinach.
• Protein: Substitute the chicken with shrimp, tofu, tempeh, beef, or pork.
• Noodles: Serve the curry over rice noodles instead of rice.
• Peanuts: Add chopped peanuts for extra crunch and flavor.
• Kaffir Lime Leaves: Add a few kaffir lime leaves to the curry while it simmers for a more authentic flavor. Remove before serving.
• Fresh Herbs: Garnish with fresh basil or mint in addition to cilantro.
• Peanut Butter: Add a tablespoon of peanut butter for a richer, nuttier flavor.

Serving Suggestions

This Chicken and Broccoli Red Thai Curry is delicious served on its own, but here are some serving suggestions to make it a complete meal:

• Rice: Serve over jasmine rice or basmati rice.
• Noodles: Serve over rice noodles or glass noodles.
• Salad: Serve with a side salad with a light vinaigrette.
• Appetizer: Serve with spring rolls or vegetable dumplings.

Storage and Reheating

Storage: Store leftover Chicken and Broccoli Red Thai Curry in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the curry in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Making it Ahead

You can prepare some of the ingredients ahead of time to save time during the week. Chop the chicken and broccoli and store them in separate containers in the refrigerator. Mince the garlic and ginger and store them in a small container in the refrigerator. You can also make the curry sauce ahead of time and store it in the refrigerator for up to 2 days.

Frequently Asked Questions (FAQ)

• Can I use frozen broccoli? Yes, you can use frozen broccoli florets. Thaw them slightly before adding them to the curry.
• Can I make this vegetarian or vegan? Yes, substitute the chicken with tofu, tempeh, or extra vegetables. Use soy sauce or tamari instead of fish sauce.
• How can I make it spicier? Add more red curry paste, a pinch of red pepper flakes, or a dash of chili oil.
• What if I don’t have fish sauce? You can substitute with soy sauce or tamari.
• Can I use light coconut milk? Yes, you can use light coconut milk, but the curry will be less creamy.
• My curry is too thick. What should I do? Add a splash of water or coconut milk to thin it out.
• My curry is too thin. What should I do? Simmer the curry for a few more minutes to allow the sauce to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to help thicken the sauce.

Printable Recipe Card

Enjoy Your Delicious Chicken and Broccoli Red Thai Curry!

This Chicken and Broccoli Red Thai Curry is a quick, easy, and delicious meal that’s perfect for any night of the week. With its vibrant flavors and customizable ingredients, it’s sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a taste of Thailand in your own kitchen!

Don’t forget to leave a comment below and let me know what you think of the recipe! And if you try any variations or add-ins, I’d love to hear about them!

Keywords:

Chicken, Broccoli, Red Thai Curry, Easy Recipe, Quick Dinner, Weeknight Meal, Thai Food, Curry, Coconut Milk, Healthy, Homemade, Recipe, Asian Cuisine.