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Spicy Coconut Chicken with Lime Broccoli and Chili Corn Recipe

Spicy Coconut Chicken with Lime Broccoli and Chili Corn recipe


This is a yummy dinner with chicken in a spicy coconut sauce. It has broccoli with lime and corn with chili. It's a little hot and very tasty!


450 g broccoli florets
900 g chicken thighs, boneless skinless
4 ears corn, husked
45 ml Thai red curry paste
15 ml coconut milk
5 ml honey
30 ml soy sauce
15 ml lime juice
5 ml chili flakes
15 ml vegetable oil
Salt to taste


Preheat your oven to 400°F (205°C).
In a large bowl, mix together the Thai red curry paste, coconut milk, honey, and 15 ml of soy sauce.
Pat the chicken thighs dry and add them to the bowl, coating them well with the curry mixture.
Place the chicken on a lined baking sheet and bake for 25 minutes, or until fully cooked.
While the chicken is cooking, toss the broccoli florets with vegetable oil, lime juice, and a pinch of salt.
During the last 10 minutes of the chicken's cooking time, add the broccoli to the baking sheet to roast.
Bring a pot of water to a boil and cook the corn for 5 minutes, or until tender.
Mix the remaining soy sauce with chili flakes and brush this mixture over the cooked corn.
Serve the spicy coconut chicken with the lime broccoli and chili corn on the side.

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