Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp (15 g) fresh ginger, minced
  • 2-3 tbsp (30-45 ml) red curry paste (adjust to taste)
  • 1 can (13.5 oz/400 ml) coconut milk
  • 1 cup (240 ml) chicken broth
  • 1 tbsp (15 ml) fish sauce
  • 1 tbsp (12 g) brown sugar
  • 2 cups (300 g) mixed vegetables (bell peppers, broccoli, carrots, etc.)
  • Fresh basil or cilantro, chopped for garnish
  • Lime wedges for garnish

Instructions:

  1. Heat oil in a large saucepan over medium heat. Add chopped onion; cook until translucent.
  2. Stir in minced garlic and ginger; cook until fragrant.
  3. Increase heat to medium-high; add chicken pieces and cook until browned on all sides.
  4. Stir in red curry paste; cook for a couple of minutes to deepen the flavor.
  5. Pour in coconut milk and chicken broth; bring to a simmer. Add fish sauce and brown sugar; stir to combine.
  6. Include the mixed vegetables; cook until tender (about 5-7 minutes).
  7. Taste and adjust seasoning if necessary (add more fish sauce or curry paste).
  8. Garnish with chopped basil or cilantro and lime wedges before serving.