Thai Red Curry Chicken & Broccoli with Sesame Corn on the Cob

Directions

1. Preheat the oven to 400°F and line a baking sheet with foil for easier cleanup.
2. In a medium bowl, whisk together oil, red curry paste, and soy sauce to form a sauce.
3. Pat the chicken dry and add it to the bowl with the sauce, coating well.
4. Toss the broccoli in the bowl with the sauce to coat, then transfer everything to the lined baking sheet in a single layer.
5. 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.
6. Meanwhile, fill a large pot halfway with hot water, cover, and bring to a boil over high heat; then lower to a simmer.
7. Remove the husks and silks from the corn.
8. As the chicken nears doneness, lower the corn into the simmering water and cook until just tender, about 5 minutes; then remove from heat.
9. In a small bowl, mix additional oil, a dash of soy sauce, and sesame seeds; whisk to blend the sesame oil and set aside.
10. To serve, divide the chicken and broccoli among plates, add the corn, and drizzle sesame oil over the corn.