Chicken and Broccoli Thai Curry

READY IN: 40mins
Recipe by luvinlif2k

This recipe started from the back of a Thai Kitchen curry paste jar. A few modifications and I lost my main reason for wanting to go out for Thai. Now we can have it whenever we want in the comfort of home. Use chicken or beef or eliminate the meat and use your favorite vegetables. This is a versatile and tasty recipe.

Top Review by lolablitz

Excellent Thai Curry! I used hearts of palm diced (couldn't find any bamboo) and red curry paste and the heat was just right for us - even the 2 year old liked it (I was surprised!). For those who think it's too thin - Thai curries are usually thinner than Indian curries, but if you like a thicker sauce you can mix 2-3 tbs of cornstarch with 1/4 cup of cream or milk in a separate cup and then add it to the curry towards the end of the cooking. Cook and stir until thickened. Great flavors! I used light coconut milk this time, but I missed the richness and will use regular next time. I might also reduce the fish oil to 2 tbs next time to allow the sweetness to come through more. Thanks so much for an awesome recipe!

Ingredients Nutrition


  1. In a medium saucepan combine curry paste and coconut milk and heat.
  2. Just before boiling, reduce heat and simmer for 5 minutes.
  3. Add remaining ingredients and simmer for 10-15 minutes.
  4. Serve over freshly cooked rice.

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