Enjoy this easy way to add a taste of Thailand to your World's Healthiest Foods 7-Day Menu. Special health-promoting, sulfur-containing compounds make allium vegetables such as garlic and onions and cruciferous vegetables, such a broccoli, a great addition to any dish. The chicken adds a very good source of protein and this dish is an overall rich source of all the B vitamins.
Note: You will need to prepare 3/4 cup brown rice for this meal. This can be done ahead of time.
Prep and Cook Time: 20 minutes
1/2 cup onion, sliced
1 clove garlic, chopped
3 TBS chicken or vegetable broth
3 oz chicken breast, sliced thinly
1/2 cup crimini mushrooms, sliced
1 tsp Thai red curry paste or to taste (Thai Kitchen recommended)
1-1/2 cups broccoli (see instructions below)
Half of a 15 oz can light coconut milk (about 1 cup)
1/2 tsp fresh lime juice
salt to taste
2 TBS chopped fresh basil or cilantro
Serve with 3/4 cup cooked brown rice.
Chop onions and garlic and let sit 5 minutes. Slice chicken and mushrooms.
Separate broccoli florets with small stems from the large, thick stem. Slice smaller stems into 1/4-inch pieces. Slice florets into 4-6 pieces. (You can also do this step in the food processor, using the s-blade, pulsing until it is evenly chopped, 4-6 times. Be careful not to over-process).
Heat broth in a stainless steel skillet over medium heat, covered.
Add onions and mushrooms and saute, covered, for 3 minutes.
Add garlic, chicken and curry paste. Saute 2 minutes.
Add coconut milk and broccoli. When mixture begins to bubble, reduce heat to medium low and simmer, covered for 8 minutes.
Season to taste with salt and lime. Add fresh herbs and serve over rice.
Note: If you wish to use the large broccoli stem, cut off the bottom 1 inch of the stem. Peel the tough skin off the stem. Chop stem into 1/4 inch pieces and cook with the rest of the broccoli.