Thai Curried Chicken with Broccoli is a low carb, gluten free, dairy free, delicious skillet meal ready in 30 minutes!
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 for any one who is not watching their carbs.
I add just a little bit of 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!
Lately, the one pound bags of frozen broccoli has been harder to find; they come in 12 oz bags. I have just been using 3 12 oz bags. That is 36oz instead of 32oz so just 4oz more. Just use what you can find. It won’t matter.
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Ingredients for Thai Curried Chicken with Broccoli:
extra virgin olive oil
chopped onions
Thai red curry paste
curry powder
ground turmeric
coconut milk
chicken broth
pumpkin puree
cubed chicken
broccoli florets
Instructions for Thai Curried Chicken with Broccoli:
Gather your ingredients.
Cook onion in olive oil on medium heat for about 2 minutes, then add red curry paste, curry powder and turmeric, blend and cook about 1 more minute.
Add coconut milk, chicken broth and pumpkin and bring to a simmer. Cook for 5 minutes.
Add chicken, cover and simmer 10 minutes or until chicken is done.
Meanwhile, cook broccoli in a separate pan for 5-8 minutes or until done to your liking. Drain and add to skillet.
Combine and serve over rice or quinoa or on its own. It is a little soupy so it good in a bowl.
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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Thai Curried Chicken with Broccoli
Thai Curried Chicken with Broccoli is a low carb, gluten free, dairy free, delicious skillet meal that is ready in 30 minutes!
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 cup chopped onions
- 2 Tbsp Thai red curry paste
- 1 1/2 tsp curry powder
- 1 1/2 tsp ground turmeric
- 1 15 oz can coconut milk
- 1 1/2 cup chicken broth
- 1/2 cup pumpkin puree
- 2 pounds cubed chicken
- 2 pounds broccoli florets
Instructions
Cook onion in olive oil on medium heat for about 2 minutes, then add red curry paste, curry powder and turmeric, blend and cook about 1 more minute.
Add coconut milk, chicken broth and pumpkin and bring to a simmer. Cook for 5 minutes.
Add chicken, cover and simmer 10 minutes or until chicken is done.
Meanwhile, cook broccoli in a separate pan for 5-8 minutes or until done to your liking. Drain and add to skillet.
Combine and serve over rice or quinoa or on its own. It is a little soupy so it good in a bowl.
Notes
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 430Total Fat 29gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 12gCholesterol 108mgSodium 396mgCarbohydrates 14gFiber 5gSugar 3gProtein 32g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.