Ingredients:

  • 1 tbsp coconut oil
  • 1 small (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 3 tbsp (45g) Thai red curry paste
  • 1 lb (450g) chicken breast, thinly sliced into strips
  • 4 cups (950ml) chicken broth
  • 1 can (13.5oz / 400ml) full-fat coconut milk
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped
  • 2 stalks (20g) green onion, sliced

Instructions:

  1. Heat coconut oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
  2. Stir in the garlic, ginger, and red curry paste. Cook for 60 seconds, stirring constantly, until the paste smells nutty and the oil turns a vibrant red.
  3. Pour in the chicken broth and stir to scrape up any browned bits from the bottom. Bring the liquid to a gentle boil.
  4. Lower the heat to medium-low and stir in the coconut milk, fish sauce, and brown sugar.
  5. Add the sliced chicken strips; simmer for 4-6 minutes until the chicken is opaque and cooked through.
  6. Remove the pot from the heat. Stir in the fresh lime juice.
  7. Ladle into bowls and top with fresh cilantro and green onions.