THAI CHICKEN CURRY WITH BROCCOLI AND CAULIFLOWER
- 2 tablespoons Olive Oil or Coconut Oil
- 3 tablespoons red Thai curry paste
- 1 yellow onion, sliced with the grain
- 2 chicken breasts, cut into cubes
- salt and freshly ground black pepper
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 teaspoon dried basil
- 3 cloves garlic, minced
- zest of ½ lime
- 1¼ cups Coconut milk
- ¼ cup chicken stock
- 1 can organic diced tomatoes
- lime wedges, for squeezing
In a large sauté pan add 1 tablespoon of the olive oil or coconut oil, the curry paste and onions over medium heat, stirring often and letting sizzle, 5 to 6 minutes.
Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan.
Cook the chicken in the onion-curry mixture until golden on all sides.
Add the broccoli, cauliflower, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 4 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer.
Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes.
Squeeze with lime juice before serving, serve with rice or noodles.
Recipe and Photo: Angela Landsberg
