Chicken · Thai · 30 min
Thai Red Curry Chicken & Broccoli with Sesame Corn on the Cob
- 30 min
- 2–6 servings
- 582 kcal / serving
A gently spiced Thai red curry brings tenderness to chicken thighs along with crisp broccoli, while corn on the cob finishes the plate with a sesame kiss. This quick bake-and-simmer method makes a weeknight dinner simple.
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Ingredients
- ½ (18 oz) bagbroccoli florets
- 1 lbchicken thighs, boneless skinless
- 2 earscorn
- 15 mlThai curry paste, red
From the pantry: sesame seeds, soy sauce, toasted sesame oil
Cookware
aluminum foil · baking sheet pan · large pot · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
Shopping list by aisle
Produce
- ½ (18 oz) bagbroccoli florets
- 2 earscorn
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Sauces, oils & condiments
- 15 mlThai curry paste, red
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli florets | ½ (18 oz) bag | 1 (18 oz) bag | 1 ½ (18 oz) bags |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| corn | 2 ears | 4 ears | 6 ears |
| Thai curry paste, red | 15 ml | 30 ml | 45 ml |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and line a baking sheet with foil for easier cleanup.
- In a medium bowl, whisk together oil, red curry paste, and soy sauce to form a sauce.
- Pat the chicken dry and add it to the bowl with the sauce, coating well.
- Toss the broccoli in the bowl with the sauce to coat, then transfer everything to the lined baking sheet in a single layer.
- Roast in the oven, turning the broccoli and flipping the chicken halfway through, until the chicken is cooked through and the broccoli is tender, about 20 minutes.
- Meanwhile, fill a large pot halfway with hot water, cover, and bring to a boil over high heat; then lower to a simmer.
- Remove the husks and silks from the corn.
- As the chicken nears doneness, lower the corn into the simmering water and cook until just tender, about 5 minutes; then remove from heat.
- In a small bowl, mix additional oil, a dash of soy sauce, and sesame seeds; whisk to blend the sesame oil and set aside.
- To serve, divide the chicken and broccoli among plates, add the corn, and drizzle sesame oil over the corn.
Two tips
- Prep the broccoli and chicken ahead and refrigerate for up to 1 day to speed up dinner time.
- Swap broccoli for snap peas or another quick-cooking veg, or finish with extra sesame oil and a splash of soy at the table.
Nutrition per serving
- Calories
- 582 kcal
- Protein
- 52 g
- Carbs
- 30 g
- Fat
- 29 g
- Fiber
- 6 g
- Sodium
- 485 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.