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Cast Iron Red Curry Chicken and Broccoli

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You can never go wrong with a red curry dish. This recipe is one of the more simple curry dishes you’ll find on my blog, so if you’ve been hesitant to try one, start here. I also cooked this one in my 12 inch cast iron skillet rather than a wok, but either method will work fine. For a little extra spice add an extra tablespoon of the red curry paste. Serve this dish with either the rice mixed in or on the side. Enjoy!

Serves: 3 | Serving Size: 1/3 of dish

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion – sliced
  • 2 red bell peppers – chopped
  • lemon zest from a large lemon
  • 2 tablespoons red curry paste (more for a spicier dish)
  • 2 teaspoons brown sugar
  • 3 teaspoons fish sauce
  • 14oz unsweetened coconut milk – shake well before opening
  • 3 cups broccoli florets
  • 4 boneless skinless chicken thighs cut into bite-sized pieces
  • 1 lime
  • Salt and pepper
  • Cilantro for garnish
  • 3 cups brown rice cooked*

Directions:

  1. Heat oil in a 12-inch cast iron skillet over medium-high heat. Add onions, peppers and lemon zest, cook until vegetables are softened, about 5 minutes. Stir in curry paste until well combined, let cook in for one minute. Add brown sugar, fish sauce and coconut milk, simmer until sauce starts to reduce and thicken – about 7 minutes.
  2. Add broccoli, combine well. Add chicken, combine well. Reduce heat to low, cover and let cook until chicken reaches an internal temperature of 165*F – stir occasionally – about 10 minutes.
  3. Squeeze lime juice in from half of a lime, stir to combine. Add additional lime juice, salt and pepper as desired.
  4. Serve curry in a bowl, either with rice on the side or mixed in with curry. Optionally serve with cilantro garnish. Enjoy!

Nutrition Information:
Per serving: Calories: 581; Total Fat: 38g;  Cholesterol: 127mg; Sodium: 872mg; Total Carbohydrates: 21g; Dietary Fiber: 6g; Sugars: 13g; Protein: 36g
Nutrition Bonus: Potassium: 342mg; Vitamin A: 72%; Vitamin C: 227%; Calcium: 50%; Iron: 15%
*Nutrition information does not include rice.

Modified from: Snyder, Carla. “Thai Red Curry Chicken with Bell Peppers and Broccoli.” Recipe. One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. San Francisco: Chronicle Books LLC, 2013. 150-51. Print.