Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (2 tsp, 6g)
  • 1 inch ginger, grated (1 tbsp, 10g)
  • 2-3 tablespoons Thai red curry paste (such as Maesri brand) (30-45 ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 bell pepper (any colour), sliced (1 medium)
  • 1 cup broccoli florets (100g)
  • 1 (13.5 oz) can full-fat coconut milk (400 ml)
  • 1 cup chicken broth (240 ml)
  • 1 tablespoon fish sauce (15 ml)
  • 1 tablespoon brown sugar (15 ml)
  • 1/2 lime, juiced
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions:

  1. Heat oil in a large skillet or wok over medium heat. Add onion and cook until softened. Add garlic and ginger and cook until fragrant.
  2. Stir in Thai red curry paste and cook, stirring constantly, until fragrant and slightly darkened.
  3. Add chicken and cook until browned on all sides.
  4. Add bell pepper and broccoli florets. Cook until slightly tender-crisp.
  5. Pour in coconut milk and chicken broth. Bring to a simmer.
  6. Stir in fish sauce and brown sugar. Reduce heat to low, cover, and simmer until chicken is cooked through and vegetables are tender.
  7. Stir in lime juice. Taste and adjust seasoning as needed. Garnish with fresh cilantro. Serve hot over rice.