Ingredients
Scale
- 1 tbsp coconut oil or neutral oil
- 1½ lbs (680g) boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
- 3–4 tbsp red curry paste (adjust to taste)
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 (13.5 oz) cans full-fat coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- Salt to taste
For garnish:
- Fresh cilantro
- Thinly sliced green onions
- Lime wedges
- Thai basil (optional)
- Cooked jasmine rice or rice noodles (optional, for heartier bowls)
Instructions
- Sauté aromatics: In a large pot, heat oil over medium heat. Add curry paste; cook 1–2 minutes until fragrant.
- Cook chicken & veggies: Add chicken; sear 3–4 minutes. Stir in onion, bell pepper, ginger, and garlic; cook 3–4 minutes until softened.
- Simmer broth: Pour in coconut milk and chicken broth. Bring to a gentle simmer. Add fish sauce and brown sugar. Simmer 10–12 minutes until chicken is cooked through and flavors meld.
- Finish: Stir in lime juice. Taste and adjust salt, spice, or sweetness as needed.
- Serve hot, garnished with cilantro, green onions, and lime wedges. Pair with rice or noodles if desired.
💡 Pro Tips:
– Use full-fat coconut milk for richest texture.
– For extra heat, add a sliced Thai chili or extra curry paste.
– Make it vegetarian: swap chicken for tofu and use veggie broth + soy sauce.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 4 | Calories: 380 | Net Carbs: 10g | Fats: 28g | Protein: 26g
Servings: 4 | Calories: 380 | Net Carbs: 10g | Fats: 28g | Protein: 26g