Ingredients:

  • 1 tbsp neutral oil
  • 1 small yellow onion, thinly sliced (approx. 150g)
  • 3 tbsp Thai red curry paste
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 lb boneless skinless chicken breast, sliced into thin strips
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced mushrooms
  • 2 tbsp fresh lime juice

Instructions:

  1. Place a large heavy-bottomed pot over medium heat with the oil. Add the sliced onion and sauté for 3 minutes until softened. Stir in the red curry paste, ginger, and garlic. Cook for 1 minute, stirring constantly, until the paste is fragrant and turns a darker shade.
  2. Pour in the chicken broth and brown sugar. Use a wooden spoon to scrape any browned bits off the bottom of the pot. Increase heat to medium-high and bring to a gentle simmer. Whisk in the coconut milk and fish sauce until the broth is uniform and creamy.
  3. Add the thinly sliced chicken, bell peppers, and mushrooms to the pot. Maintain a gentle simmer and cook for 4–6 minutes until the chicken is cooked through and the vegetables are tender. Stir in the lime juice before serving.