Name: Thai Red Curry Chicken & Broccoli with Sesame Corn on the Cob
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (510 g) bags broccoli florets; 1.36 kg chicken thighs, boneless skinless; 6 ears corn; 45 ml Thai curry paste, red; sesame seeds; soy sauce; toasted sesame oil

Thai Red Curry Chicken & Broccoli with Sesame Corn on the CobThai Red Curry Chicken & Broccoli with Sesame Corn on the Cob — a 40-minute lunch recipe with 7 ingredients, serving 6.Ingredients

1 ½ (510 g) bags broccoli florets

1.36 kg chicken thighs, boneless skinless

6 ears corn

45 ml Thai curry paste, red

sesame seeds

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F). Line two large baking sheet pans with aluminum foil to make clean-up easier (optional).

Place oil, curry paste, and soy sauce in a large bowl. Whisk to combine the sauce.

Pat chicken dry with paper towels and add to the bowl with the sauce.

Add broccoli to the bowl and toss to coat. Divide chicken and broccoli between the baking sheets, then spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing broccoli and flipping chicken halfway through, until cooked through, 20-25 minutes. Remove from oven.

Meanwhile, fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat. Once boiling, reduce heat to medium.

Remove husks and silks from corn.

When the chicken and broccoli are almost done, uncover the pot and use tongs to lower the corn into the water. Cook until just tender, 5-6 minutes. Remove from heat.

Meanwhile, place additional oil, soy sauce, and sesame seeds in a small bowl. Whisk to combine the sesame oil and set aside.

To serve, divide chicken, broccoli, and corn between plates; drizzle corn with sesame oil. Enjoy!

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