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Spicy Coconut Chicken with Lime Broccoli and Chili Corn Recipe

Name: Spicy Coconut Chicken with Lime Broccoli and Chili Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

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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!

Ingredients

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

Method

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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