Thai Coconut Curry Chicken with Roasted Broccoli Florets

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp ginger, grated
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, combine the cubed chicken, coconut milk, red curry paste, fish sauce, lime juice, grated ginger, and minced garlic. Stir well to coat the chicken.