Thai Red Curry Broccoli is Maddie’s new obsession! Dairy free, gluten free, and low carb, this is a flavor bomb in a bowl! She eats a huge bowl for lunch and serves it up as a side for dinner…and it’s so easy she can make it herself!
I have to admit that I fell in love with red curry years ago while eating a frozen dinner. Ridiculous, huh?! Well, I’m dead serious. There is a brand of organic vegetarian frozen dinners that actually makes a great, whole foods product and I was absolutely obsessed with the red curry. I could have eaten it every day…and that no exaggeration. The first time I tasted it, I wasn’t quite sure about it. There was a hint of sweetness there that I wasn’t quite sure about…I’m not a huge fan of sweet sauces. But this curry had these incredible flavors that were so foreign to me literally couldn’t stop thinking about them! I was hooked!
So of course, I began my quest to replicate this sauce I loved so much! My first try was with Thai Red Curry Mussels and when Maddie and I began fighting over the last bit of sauce in the pan, I knew I had nailed it! Since then, this is our go to sauce when needed a change from the ordinary!
Thai Red Curry Broccoli is so super simple to make and you’ll be amazed at the flavors that develop out of these simple ingredients. The secret is the Thai Red Curry paste…a mixture of lemongrass, ginger, garlic, red chilis and kafir lime…quite literally a flavor explosion!
Thai red curry paste combined with creamy, slightly sweet coconut milk makes a luscious, super flavorful sauce that is soaked up by the broccoli creating one amazing dish that is vegan, dairy free, gluten free and low carb! Serve it up with some grilled chicken or shrimp for an unforgettable dinner!
- 8 cups broccoli florets, fresh
- 2 Tbsp. butter or coconut oil
- 1/2 cup chopped onion
- 2 Tbsp. Red Curry Paste
- 13.5 oz. can coconut milk, full fat
- 1/2 tsp. Lakanto Monk Fruit Sweetener
- 2 garlic cloves
- 1/2 tsp. salt
Fill a large stock pot with water and bring to boil over medium high heat. Salt water with about 2 tablespoons of salt. While water is coming up to a boil, fill a large bowl with ice and water to shock the broccoli. Once the water has come to a boil, carefully pour in the broccoli florets. Cook the florets for 2-3 minutes or until fork tender. Drain in a colander and immediately pour them into the bowl of ice water to stop the cooking. Let them sit for 2-3 minutes. Drain the broccoli and lay out florets on a sheet pan lined with paper towels and blot to dry. Set aside.
In a large skillet, melt coconut oil or butter over medium heat and add onions. Cook onions 3-5 minutes or until translucent. Add garlic and cook 1-2 more minutes stirring constantly, then add the curry paste to the pan and stir into the onions, heating it through. Pour in the coconut milk, sweetener and salt. Bring to a boil and simmer for 5 minutes. Add the blanched broccoli to the pan and toss with the sauce. Cook broccoli in the sauce for 3-5 more minutes or until desired doneness! Serve and enjoy!
Serving size is about 1 cup.