Recipe for Thai Red Curry with coconut and broccoli
2 tsp vegetable oil
2 boneless, skinless chicken breasts (defrosted if frozen), cut into 2,5 cm pieces
1 small onion, diced
1 small red pepper, diced
3 cups broccoli florets, cut in half
115g sliced mushrooms
2 Tbsp Thai red curry paste (I use Mae Ploy brand)
1 can coconut milk
2 tsp brown sugar
Juice of 1/2 lime
2 tsp fish sauce
225g baby spinach leaves
1/4 tsp fresh black pepper, to taste
In a heavy sauce pan, heat the oil over medium heat. Stir in the chicken, and sauté for 3-4 minutes, stirring frequently, until it begins to brown slightly. At this point, the chicken will not be cooked through. With a slotted spoon, transfer to a bowl, and set aside.
Add the onion, and cook for 2 minutes, until it is just translucent. Add the red pepper, broccoli and mushrooms and cook, stirring, for 3-4 minutes. The vegetables will not be cooked, but they will not be raw, either.
Stir in the curry paste, and let it “toast” for a minute or two to release its fragrance. Then, pour in the coconut milk, and stir well. Return the chicken to the pan.
Let the mixture come to a simmer, so the liquid is just bubbling around the edges of the pan. If necessary, reduce heat to low to maintain the simmer. Cook, uncovered, for 15 minutes. Then, stir in the brown sugar, lime juice and fish sauce, and cook for 2 minutes. Stir occasionally to make sure nothing is sticking to the bottom of the pan.
Add the spinach to the pan, and gently stir, folding the hot liquid over the spinach, until it wilts. Taste, and add black pepper if needed.
Serve hot, over rice. Can be made a day ahead.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2015 – licensed under Creative Commons.