YOUR SOLIN GENERATED RECIPE
Chicken with Creamy Thai Coconut Sauce and Roasted Broccoli
Enjoy tender chicken breast smothered in a luscious, Thai-inspired coconut sauce, accented with aromatic garlic and ginger, and paired with perfectly roasted broccoli and crunchy cashews for added texture and flavor.
INGREDIENTS
150g Chicken Breast
150g Broccoli
1/4 cup Light Coconut Milk
1 tsp Thai Red Curry Paste
2 cloves Garlic
1 tsp Fresh Ginger
1 tsp Olive Oil
2 tbsp Cashews
PREPARATION
Preheat your oven to 425°F (220°C) for roasting the broccoli.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add the olive oil and sear the chicken until golden on both sides, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Stir in the Thai red curry paste and pour in the light coconut milk. Simmer for 2-3 minutes to allow the flavors to meld.
Return the chicken breast to the skillet, ensuring it’s well-coated in the creamy sauce. Let it cook on low heat for an additional 5 minutes, allowing the chicken to finish cooking and absorb the sauce.
Meanwhile, toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 12-15 minutes, until the edges are slightly crispy.
Plate the chicken with a generous spoonful of the creamy Thai coconut sauce, arrange the roasted broccoli on the side, and sprinkle with chopped cashews for crunch.
Serve warm and enjoy your flavorful, balanced meal.