I had a head of cauliflower, so I used that instead of broccoli, and my store was out of red curry paste, so I mixed a Thai sauce with tomato paste.
Not the clearest picture, but this is the chicken coated in the curry powder.
My altered recipe:
1. Heat peanut oil in a medium sauce pan, then add chicken pieces and curry powder. Cook fully, about 5-8 minutes. Set aside.
2. Add a little more peanut oil to pan, and add cauliflower, garlic and ginger. Mix for a few minutes, then add coconut milk and simmer for 5-8 minutes. Then add Thai sauce, tomato paste, and salt, mixing it all with the coconut paste.
3. Add the chicken, bring to a boil, then simmer for a few minutes. Finally, mix in the cornstarch mix and cook for a few more minutes to thicken the curry.
Serve with some brown or white rice and enjoy!
Adam and I added a lot of sriracha (we're spice fiends) and some parmesan (because we're weird). It was tasty! Adam said that he might have preferred it with the broccoli, because the cauliflower was a little bland, and I would say that adding the salt is necessary. Next time I'll probably add more variety of vegetables (maybe some bell pepper and carrots) and a bit more curry paste mix. And if you like spicy, I would put sriracha in when you add the curry mix. Otherwise, it's a winner!