Green Curry with Chicken Cauliflower and Broccoli

Asian

Green Curry with Chicken Cauliflower and Broccoli

Name: Green Curry with Chicken Cauliflower and Broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1/2 head broccoli; 1/2 head cauliflower; 2 boneless (skinless chicken breasts, cut into 1-inch cubes); 1 tablespoon soy sauce; 1 tablespoon all-purpose flour; 2 tablespoons peanut or canola oil (divided); 4 garlic cloves (chopped); 1 bunch green onions (white and green parts chopped); 1 -inch piece fresh ginger (peeled and minced); 4 to 6 tablespoons green curry paste; 2 kaffir lime leaves (minced); 2 (15-ounce) cans coconut cream; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons sugar; 1/2 teaspoon red pepper flakes; fresh cilantro

A bright, fragrant curry built on the classic Thai foundation of green curry paste, coconut milk, and lime. The chicken gets a quick soy-and-flour coating that helps it brown and gives the sauce something to grip. Serve over jasmine or basmati rice.

Comfort Food

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Servings

6 servings

Ingredients

vegetables

1/2 headbroccoli
1/2 headcauliflower

chicken

2 boneless (skinless chicken breasts, cut into 1-inch cubes)
1 tablespoonsoy sauce
1 tablespoonall-purpose flour

curry

2 tablespoonspeanut or canola oil (divided)
4 garlic cloves (chopped)
1 bunchgreen onions (white and green parts chopped)
1 -inch piece fresh ginger (peeled and minced)
4 to 6 tablespoons green curry paste
2 kaffir lime leaves (minced)
2 (15-ounce) cans coconut cream
2 tablespoonsfish sauce
2 tablespoonssoy sauce
2 tablespoonssugar
1/2 teaspoonred pepper flakes

garnish

fresh cilantro

Instructions

1
Cut the broccoli tops into florets. Peel the broccoli stems and cut into 1-inch cubes. Core and cut the cauliflower into florets. Steam the broccoli and cauliflower together until crisp-tender. Set aside.
2
Toss the chicken with the soy sauce, then with the flour to coat evenly.
3
Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Stir-fry the chicken until cooked through, then transfer to a plate.
4
Add the remaining tablespoon of oil to the pan. Stir-fry the garlic, green onions, and ginger for , until fragrant. Stir in the curry paste and lime leaves.
5
Return the chicken to the pan and toss to coat with the curry mixture. Add the coconut cream, fish sauce, soy sauce, and sugar. Bring to a simmer.
6
Add the broccoli, cauliflower, and red pepper flakes. Simmer, tossing, for to combine the flavors.
7
Serve over basmati rice and garnish with fresh cilantro.

Chef's Notes

Don't overcook the broccoli and cauliflower in step 1 — they should still have a bite, since they'll continue cooking briefly in the finished curry. Kaffir lime leaves are worth seeking out for their distinctive floral citrus note. Look for them frozen at Asian grocery stores; they keep for months in the freezer. In a pinch, substitute the zest of one lime.