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.
This was a really good recipe. The instructions were clear and the ingredients were easy to find. The fish sauce gave it a great depth of flavor. I might add a bit more vegetables next time.
This was delicious. I added some mushrooms, which I would recommend. The curry paste was a great base for the flavors.
I found the curry a bit watery. The flavor was okay, but the texture wasn't right. I will try again, but I'll adjust the liquid next time.
The flavors were good but a bit overwhelming. Maybe I used too much fish sauce. The chicken was tender, though.
This is a keeper! The combination of flavors is perfect. The chicken was cooked perfectly. The cilantro at the end was a nice touch.
