It all started one day during a major snowstorm… Seriously though. I made this recipe completely by accident during the crazy winter storm in Texas in February that left millions of people without electricity or means to get groceries. With super limited food in my fridge and pantry, I played around with what I had and this coconut chicken curry was born! I don’t think I ever would have used a broccoli stalk like this otherwise, but y’all… they are DELICIOUS. They have a mild and sweet taste – not bitter like the florets. They’re crunchy and the perfect addition to this curry recipe. They kind of remind me of water chestnuts. And they’re just as healthy as the florets! You can use other veggies if you like (more on that later) but using broccoli stems is a great way to add nutrition and save on food waste! And this coconut chicken curry recipe hits so many dietary restrictions such as dairy-free, gluten-free, paleo, and whole30.
Ingredients and Substitutions
Coconut Oil – another oil like olive or canola can also be used, or butter or ghee.Red onion – or yellow, or white.Garlic – fresh garlic is recommended here, thinly sliced.Curry Powder – I used Morton and Bassett curry powder. There are so many different kinds of curry powder varying in flavor and spice level – any will work here.Canned Coconut Milk – I recommend full-fat. This is different than coconut milk you will find in the dairy substitutes area near the milk – canned coconut milk is thicker and found in the aisle with other East and Southeast Asian ingredients.Boneless Skinless Chicken Breasts – thighs will also work. Or another kind of protein, such as tofu, steak, shrimp, etc. (cooking times will very depending on what you choose).Carrots – can be substituted with other veggies, see below.Broccoli stems/stalk – can be substituted with other veggies, see below.Lime juice and zestFresh cilantro and/or basil
How to make Coconut Chicken Curry
Can I use other veggies?
Yes! You can use diced potatoes, summer squash or zucchini, broccoli florets, cauliflower florets and/or stems… really anything you want. Bell pepper would be great sautéed with the onions and garlic. Baby spinach would be great stirred in at the end of cooking and allowed to wilt. Just keep in mind different veggies have different cooking times – potatoes for example will take longer to cook so I recommend adding them to the coconut milk and letting them simmer for about 15-20 minutes and then adding the chicken so the chicken doesn’t overcook. This is a great way to use up any veggies you have lying around in your fridge.
How do I prepare broccoli stems/stalks?
After cutting the florets off the broccoli (here’s a tutorial on how to cut broccoli into florets), just slice the stem into thin round pieces. If you have a particularly long broccoli stalk, the end might be a little fibrous and tough. If that’s the case, you can use a vegetable peeler to peel away the outside to the more delicate inside (if you are unsure, you can try a bite to see if it’s too tough to chew). Save those broccoli florets for another recipe like:
Beef with BroccoliRoasted Broccoli with Garlic and LemonBroccoli Salad
Other Recipes with Curry
Green Chicken Curry with Sweet Potatoes and SpinachCurried Chicken SaladCurried Cauliflower SoupMassaman Curry Meatballs (from Hot Thai Kitchen)Authentic Thai Green Curry (from Eating Thai Food)
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