Coconut Curry Chicken with Vegetables

Ingredients

• •500 grams boneless chicken thighs, cut into bite-sized pieces
• •1 can (400 ml) coconut milk
• •2 tablespoons red curry paste
• •1 tablespoon kosher soy sauce
• •1 red bell pepper, sliced
• •1 cup broccoli florets
• •1 medium carrot, sliced
• •2 tablespoons vegetable oil
• •1 tablespoon fresh ginger, minced
• •2 cloves garlic, minced
• •1 tablespoon lime juice
• •1 teaspoon brown sugar

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the minced garlic and ginger, sauté until fragrant, about 2 minutes.

3. 3

   Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.

4. 4

   Stir in the red curry paste and cook for another 1-2 minutes until well combined.

5. 5

   Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.

6. 6

   Add the sliced bell pepper, broccoli, and carrot, cooking for an additional 10-15 minutes until vegetables are tender and chicken is cooked through.

7. 7

   Stir in the lime juice and brown sugar, adjusting seasoning if necessary. Serve hot.