Thai Red Curry Veg & Chicken with Chili Heat

Ingredients

• 250 g Chicken breast, sliced
• 2 tbsp Thai red curry paste
• 1 can Coconut milk (full-fat)
• 1/2 cup Chicken broth or water
• 3 cups Mixed vegetables (bell pepper, broccoli, carrots, or similar)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Soy sauce
• 1 tbsp Lime juice
• 1 tsp Brown sugar or palm sugar(optional)
• 2 cups Cooked jasmine rice
• 1 tbsp Neutral oil(optional)
• 1 tsp Chili flakes or Thai bird’s eye chili (to taste)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the chicken; mince the garlic; grate the ginger; chop any vegetables if needed. Measure curry paste, coconut milk, broth, soy sauce, and lime juice.

2. 2

   Cook (20 minutes): Heat oil in a pan over medium-high heat. Sauté garlic and ginger for 30–60 seconds, then stir in red curry paste and cook for 1 minute until fragrant.

3. 3

   Add chicken and cook 6–8 minutes, stirring, until mostly cooked through.

4. 4

   Stir in coconut milk and broth, then add mixed vegetables. Simmer 8–10 minutes until vegetables are tender and chicken is cooked through.

5. 5

   Season with soy sauce and lime juice. If you want extra chili heat, add chili flakes/bird’s eye chili. Taste and adjust sweetness with a small amount of sugar if needed.

6. 6

   Serve the curry over the cooked jasmine rice.