Description
This easy Chicken and Broccoli Coconut Curry features tender chicken breast, fresh broccoli florets, and a rich, creamy coconut curry sauce made with aromatic yellow curry powder and a splash of lime juice. Ready in about 30 minutes, this flavorful one-pan dinner is perfect for busy weeknights. Serve over fluffy jasmine rice for a comforting, family-friendly meal!
Ingredients
4 cups fresh broccoli florets
3 large boneless, skinless chicken breasts, thinly sliced into strips
2 tablespoons + 2 teaspoons yellow curry powder
1 teaspoon salt, plus more to taste
2 cans (15 oz each) full-fat Thai coconut milk, unsweetened
2 teaspoons fresh lime juice (about ½ lime)
1 teaspoon sugar
1 tablespoon sesame oil, for sautéing
Fresh cilantro, chopped, for garnish
Cooked jasmine rice, for serving (optional)
Instructions
1. Prepare the Ingredients: Slice the chicken breasts into thin, even strips. Cut the broccoli into bite-sized florets.
2. Heat the Skillet: Heat sesame oil in a large, deep skillet over medium-high heat.
3. Sauté Chicken and Broccoli: Add the chicken strips and broccoli florets. Sauté for 2–3 minutes, stirring occasionally.
4. Season with Curry Powder: Sprinkle yellow curry powder and salt over the chicken and broccoli. Continue cooking for 7–8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender-crisp.
5. Add Coconut Milk: Reduce heat to medium-low. Pour in the coconut milk and stir well to combine.
6. Add Lime and Sugar: Stir in fresh lime juice and sugar. Simmer gently for 2–3 minutes until the sauce is warm, creamy, and flavorful.
7. Adjust Seasoning: Taste the curry and add more salt or lime juice if desired.
8. Garnish and Serve: Remove from heat, sprinkle with fresh cilantro, and serve warm over fluffy jasmine rice.
Notes
Coconut Milk: Use full-fat canned coconut milk for the richest, creamiest sauce. Light coconut milk creates a thinner consistency.
Chicken: Boneless chicken thighs can replace chicken breasts for extra tenderness.
Broccoli: Fresh broccoli provides the best texture, but frozen broccoli also works.
Spice Level: Add red pepper flakes or fresh chili peppers for a spicier curry.
Extra Flavor: Add minced garlic or grated fresh ginger for more aromatic depth.
Sauce Consistency: Simmer uncovered for a few extra minutes if the sauce is too thin.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze for up to 2–3 months for best quality.
Reheating: Warm gently on the stovetop or in the microwave until the chicken reaches 165°F (74°C).
Serving Suggestion: Serve with jasmine rice, brown rice, cauliflower rice, or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, One-Pan
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1/6 of recipe (approx. 1½ cups)
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 35 g
- Saturated Fat: 28 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg