Ingredients:

  • 1 lb chicken breast, sliced into thin, bite-sized strips
  • 2 tbsp red curry paste
  • 1 tbsp neutral oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised and cut into 3-inch pieces
  • 400 ml full-fat coconut milk
  • 2 cups chicken bone broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup shiitake mushrooms, sliced
  • 1 red bell pepper, thinly sliced
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro for garnish
  • 2 scallions, sliced for garnish

Instructions:

  1. Heat the neutral oil in a large heavy-bottomed pot over medium heat. Add the red curry paste, minced garlic, and grated ginger. Sauté for 2 minutes to bloom the spices until fragrant and the oil turns vibrant red.
  2. Stir in the thick cream from the top of the coconut milk can first to emulsify. Add the remaining coconut milk, chicken bone broth, bruised lemongrass, and brown sugar. Bring to a gentle simmer, ensuring the liquid does not reach a rolling boil.
  3. Add the sliced mushrooms and red bell pepper; simmer for 3 minutes. Gently stir in the chicken strips and cook for 4–5 minutes until opaque. Stir in the lime juice and fish sauce. Remove lemongrass before serving and garnish with cilantro and scallions.