Green curry with broccoli and chicken

Looking for a meal that’s cozy, full of flavor, and ready in no time? This green curry with broccoli and chicken might just be your new go-to. It’s creamy, spicy (but not too spicy!), packed with veggies, and has that perfect balance of comfort and freshness.

Think tender chicken, crisp broccoli, and a coconut milk-based curry sauce that makes everything taste like you know what you’re doing, even if you just threw it all in a pan and hoped for the best.

Bonus: it smells amazing while cooking and looks like you ordered it from a fancy Thai place.

P.S. Want to make it vegetarian? Skip the chicken and load up on veggies. It’s flexible, like yoga. But tastier.

Ingredients:

• 4 tablespoons green curry paste
• 4 boneless, skinless chicken breasts
• ~600 ml coconut milk
• Half a small coffee cup of olive oil
• 1 kg broccoli
• 2 tablespoons fish sauce
• Fresh coriander (cilantro)
• A few sprigs of fresh purple basil
• 1 teaspoon coriander seeds

Wash the broccoli and break it into medium-small florets. Rinse the chicken breast, slice it in half lengthwise, then cut it into thin strips.

Heat the olive oil in a large wok. Once hot, add the curry paste and sauté for about 1 minute. Next, pour in the coconut milk, let it cook for 1-2 minutes, then add the broccoli. Cook for around 4 minutes, then stir in the chicken breast, fish sauce, and coriander seeds. Mix everything well and let it cook until the chicken is fully cooked through.

Take it off the heat, let it cool for a moment, then garnish with chopped coriander and fresh basil.

If you try the recipe, let me know how you liked it! 😊

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