Today's post is written by Deanna,author of the blog, The Mommy Bowl .
Day 11 - Deanna's Chicken & Broccoli Curry First of all, let me say thank you to Carrie, the fabulous Ginger Lemon Girl , for this opportunity to do my first ever guest blog post!
I love the idea of 30 days of quick and easy gluten-free recipes. As a full-time working mom of an active seven year old, I’m always looking for quick, easy, and nutritious meals.
In our house, most of our quick and easy meals are of the “make it in the time it takes to cook a pot of rice” variety. That means we have a million variations on stir-fries and curries, and they all take somewhere in the neighborhood of 20 minutes, start to finish. Well, that is if you’re handy with a knife, and have a stash of seasonings. We are particularly fond of curry pastes, and this is a simple recipe that highlights the lovely complex nature of red curry.
Deanna's Chicken and Broccoli Curry 1 T. vegetable oil 1 small onion, chopped 1 T. red curry paste ( Thai Kitchen makes gluten free, vegan curry pastes) 1 large garlic clove, minced 1 boneless, skinless chicken breast, sliced thinly across the grain (or ½ lb tofu or one package of tempeh) 1 can coconut milk ½ t. salt 1 head of broccoli, cut into bite-size pieces 1 T. minced cilantro juice of 1 lime
Directions: In a medium skillet, heat the oil over medium heat. Sauté the onions until soft (about 5 minutes). Add the curry paste and garlic and cook for 30 seconds. Add the coconut milk, salt, and chicken. Turn the heat down to medium-low and simmer for about 2 minutes. Add the broccoli and continue to simmer until the chicken is cooked through and the broccoli is crisp-tender (about another 5 minutes). Turn off the heat. Stir in the cilantro and lime juice. Serve over rice with additional lime and cilantro for garnish, if desired.
I live in Madison, Wisconsin with my son and husband and a cat named mouse. In addition to hanging out in the kitchen, I work for the University of Wisconsin Extension pounding out code on a computer, pretend to be a triathlete, and encourage women to get out and get active as a team leader of the Madison LUNA Chix cycling team. I’ve been gluten-free for 6 months, and am loving (almost) every minute of it.