Thai Curried Chicken with Broccoli

Thai Curried Chicken with Broccoli will be a favorite!

If you are low carb, dairy free, gluten free or just want a delicious, slightly spicy chicken dinner, Thai Curried Chicken with Broccoli is a great dish for you!  It is tasty and satisfying on its own or served over rice or quinoa.  I add pumpkin to it for extra nutrition that no one suspects is in there but it is optional, as it does not add any flavor.  I use 2 pounds of broccoli because we like plenty of that in there. Mmm!

Cherry Skillet Chicken is another great skillet meal.

 

If you have a hard time finding the Thai red curry paste, you can find it on Amazon here:

I cook this in my easy to clean electric skillet;

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  You can put in exactly what you used so it is the most accurate.

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Thai Curried Chicken with Broccoli
Low carb, gluten free, dairy free, delicious!
Thai Curried Chicken with Broccoli
Servings
people
Ingredients
Servings
people
Ingredients
Thai Curried Chicken with Broccoli
Instructions
  1. Gather your ingredients.
  2. Cook onion in olive oil on medium heat for about 2 minutes, then add red curry paste, curry powder and tumeric, blend and cook about 1 more minute.
  3. Add coconut milk, chicken broth and pumpkin and bring to a simmer. Cook for 5 minutes.
  4. Add chicken, cover and simmer 10 minutes or until chicken is done.
  5. Meanwhile, cook broccoli in a separate pan for 5-8 minutes or until done to your liking. Drain and add to skillet.
  6. Combine and serve over rice or quinoa or on its own. It is a little soupy so it good in a bowl.
Recipe Notes

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