Hot Thai Chicken with Broccoli and Cauliflower (Serves 4-5)
I wanted to show off with a new guest recently, so chose to make Thai Chicken with Cauliflower as the first meal I cooked. The head of cauliflower I had in the refrigerator was small, so I decided to add broccoli too. And as long as I was changing things up, I decided to exchange one can of jalapeño for one can of mild green chilies to kick up the heat. Because I was adding more vegetables to the recipe, I used two cans of coconut milk instead of one. It worked!
Cook and Prep Time: 25 minutes
1-1.5 pounds of skinless, boneless chicken thighs
1 medium-sized cauliflower
1 large head of broccoli or 2-3 small heads
2 13.5 oz cans of coconut milk
1 4-oz can of mild green chilies
1 4-oz can of jalapeño chilies
1 package of fresh baby spinach
Extra virgin olive oil
Curry powder (red, yellow, or green)
Cut chicken into bite-sized cubes. Chop broccoli and cauliflower into bite-sized florets. Dice chilies into small pieces.
Heat 3-4 tablespoons of olive oil over medium heat in wok. Add 2-tablespoons of curry powder and stir-fry for one-minute. Add chicken and a good dusting of salt and stir-fry until chicken begins to brown. Add broccoli, cauliflower, chilies (with all liquid in cans), and coconut milk. Add a heavy splash or three of Fish Sauce. Stir well and bring mix to a boil. Reduce heat to a simmer, cover, and let cook 10-15 minutes until broccoli and cauliflower is tender. Serve over a bed of fresh baby spinach.
Notes: Fish Sauce stinks when you add it, but don’t leave it out. The stink disappears quickly and Fish Sauce adds a wonderful salty, nutty flavor. Find Fish Sauce in the Asian/Ethnic section of almost any big grocery store.
My local Thai restaurant offers fresh baby spinach as a substitute for rice with curry dishes, so that clued me into doing the same at home. The result is wonderful. The heat of the chicken and cauliflower wilts the spinach and makes it easy to eat. Once I found I liked fresh spinach with this dish, I started trying it with other hot, spicy, juicy dishes. You can even lay a bed of spinach in a bowl, ladle cold leftovers from the refrigerator on top, and heat it up in the microwave successfully.
Most recently I have used Hot Yellow Jamaican Curry to make this dish. I like it a lot, but have also been happy with milder yellow and red curries, and am sure that green curry (based upon my restaurant experience) would be good too.
Printer friendly version: Hot Thai Chicken with Broccoli and Cauliflower