Ingredients and Weight:
- 1 boneless, skinless chicken breast: 1 lb
- 1 broccoli crown: 1 lb
- 1 red bell pepper: 6 oz
- 1 onion: 6 oz
- 2 cloves garlic: 1 oz
- 1 inch ginger: 0.5 oz
- 1 tablespoon red curry paste
- 1 13.5 oz can unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cut the chicken into bite-sized pieces and broccoli into florets. Dice the red bell pepper and onion, and mince the garlic and ginger.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, about 5 minutes.
- Add bell pepper, onion, garlic, and ginger to the skillet and cook for 2-3 minutes until softened.
- Stir in the red curry paste and cook for 1 minute.
- Pour in coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
- Add the broccoli and cornstarch mixture to the skillet and cook for 2 minutes until broccoli is tender and the sauce is thickened.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
Dish Characteristics:
- Savory and slightly spicy
- Creamy and flavorful
- Colorful and visually appealing
- Versatile dish that can be served with rice, noodles, or bread
User Comments:
- "This dish is so easy to make and tastes amazing! It's a great weeknight meal that the whole family loves."
- "The red curry paste gives the dish a delicious depth of flavor. I love the combination of chicken, broccoli, and bell peppers."
- "I'm not a huge fan of spicy food, but this dish is perfectly balanced. It has just the right amount of heat."
Special Precautions and Tips:
- To reduce the spiciness, use less red curry paste.
- For a vegetarian version, replace the chicken with extra broccoli or tofu.
- Serve with jasmine rice, coconut rice, or naan bread for a complete meal.
