Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons red curry paste
  • 1 can coconut milk
  • 1 cup vegetable or chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 1 cup chicken breast, thinly sliced
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup snap peas or green beans
  • Fresh basil leaves for garnish
  • Fresh lime wedges for serving

Instructions:

  1. Heat oil in a large skillet over medium heat.
  2. Sauté red curry paste for 1-2 minutes until fragrant.
  3. Add coconut milk and stir until well combined.
  4. Stir in broth, fish sauce, and palm sugar; bring to a gentle simmer.
  5. Add chicken (or tofu) and cook for 5-7 minutes until cooked through.
  6. Incorporate bell peppers, zucchini, and snap peas. Cook for an additional 5 minutes until vegetables are tender.
  7. Taste and adjust seasoning if necessary.
  8. Serve hot over steamed jasmine rice, garnished with basil leaves and a squeeze of lime juice.