Recipe from

My friend Mark makes this dish all the time, it is probably his favorite dinner to cook.  I am amending it by adding the broccoli from this week’s share.

1 lb boneless, skinless Chicken Breast, chopped into bite sized pieces

Broccoli, washed and cut into bite size florets. Save the stalk for soups

1 Tb Vegetable Oil

1 TB minced Garlic

1 small Yellow or White Onion, chopped - I would use Leeks instead

2 TB Yellow Curry powder

1 TB Thai Red Curry Paste

1 15oz can of Coconut Milk, full fat

1/2 cup Water or Chicken Stock

1 TB Brown Sugar

1 tsp Fish Sauce

2 TB Lime Juice

Salt, to taste

Handful fresh Cilantro, roughly chopped

4 cups cooked White Rice for Serving or if you have Spaghetti Squash sitting around waiting patiently to be eaten, cook that up and use it instead:)

Heat the oil in a large pot over medium low heat. Add the onions, or leeks and minced garlic and cook for a few minutes until the onions are fragrant and softened. Add the chicken to the cooking onion/leek/garlic and cook for 2-3 minutes, browning it a little. 

Add curry powder and paste; cook for 3-5 minutes.  Add the coconut milk, and broccoli and mix well. Let simmer for 15-20 minutes or until the chicken is fully cooked. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed. Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed.  Top with fresh cilantro, serve over cooked rice or spaghetti squash.  Or you could get really fancy, roast up your Acorn Squash and serve it in the squash halves.