Ingredients:

  • 1 tbsp neutral oil
  • 3 tbsp Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised
  • 14 oz full-fat coconut milk
  • 3 cups low-sodium chicken broth
  • 1 tbsp brown sugar
  • 1 lb chicken breast, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the red curry paste, minced garlic, and grated ginger. Sauté for 2 minutes, stirring constantly, until the paste blooms and becomes highly fragrant.
  2. Stir in the bruised lemongrass stalk, 14 oz full fat coconut milk, 3 cups chicken broth, and 1 tbsp brown sugar. Bring the mixture to a gentle simmer over medium-high heat.
  3. Add the 1 lb sliced chicken breast, red bell pepper, and sliced mushrooms to the pot. Simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender.
  4. Remove the lemongrass stalk. Turn off the heat and stir in the fish sauce, fresh lime juice, and chopped cilantro. Serve immediately.