Prepare the chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, mix the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes.
Sauté the aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant.
Add curry paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to bloom. Be careful not to burn the paste.
Simmer the curry: Pour in the coconut milk, chicken broth (or water), fish sauce, and brown sugar. Bring to a simmer, then add the marinated chicken. Cook until the chicken is cooked through, about 8-10 minutes.
Add vegetables: Stir in the sliced carrots and cook until tender-crisp, about 5 minutes. Add the broccoli florets and cook for another 3-5 minutes, until they are bright green and slightly tender.
Finish and serve: Stir in the lime juice and taste for seasoning. Add more fish sauce or brown sugar if needed. Garnish with fresh cilantro leaves. Serve hot with steamed jasmine rice.
Optional: For extra flavor, add a squeeze of lime juice and a sprinkle of chopped peanuts before serving.
I struggled with this recipe. The curry seemed to split a bit, and the sauce wasn't as creamy as I expected. The flavor was decent, but the texture wasn't right.
Absolutely fantastic! The curry was so flavorful and the chicken was perfectly tender. I loved the balance of spicy and creamy. Will definitely make this again!
This recipe is a game-changer! The aroma filled the house. The sauce was perfectly creamy and the chicken was perfect. Excellent!
Really enjoyed this recipe. It was easy to follow and the curry was delicious. I added some bamboo shoots for extra texture. Highly recommended!
It was okay. I found the curry a bit too spicy for my taste, even with the coconut milk. Maybe I used too much red curry paste. The chicken was good, though.
