Ingredients:
1lb of boneless, skinless chicken breasts or thighs, sliced
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
1/2 cup chicken broth
1 bell pepper, sliced
1 cup cabbage
1/2 cup of eggplants
3/4 cup green beans
2 tbsp fish sauce
4 Kaffir lime leaves
1 tbsp brown sugar or coconut sugar
1 tbsp coconut oil
1/2 cup fresh basil leaves
Cooked jasmine rice for serving
Instructions:
1. Heat coconut oil in a medium pot over medium heat.
2.Tear the kaffir lime leave and add it with the red curry paste to pot and cook for about 1 minute, stirring constantly.
3. Add the sliced chicken to the pot and cook until it’s no longer pink, about 5-7 minutes.
4.Pour in the coconut milk and chicken broth. Stir well to combine.
5. Add fish sauce, and brown sugar or coconut sugar to the pot. Stir again.
6. Let the curry simmer for 6 minutes, stirring occasionally, until the sauce thickens slightly.
7.Add the vegetables and cook for another 3-4 minutes until the vegetables are tender. Turn off stove.
8. Taste and adjust seasoning if necessary. Add in fresh Thai basil leave and let it welt.
9. Serve the Thai red chicken curry hot over cooked jasmine rice.
