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.
Amazing recipe! My family loved it. The balance of flavors is outstanding. The use of the coconut milk really makes it so creamy.
A very satisfying meal. I liked the spiciness. It could be a bit more flavorful but still great.
Best Thai red curry I've ever made! The aroma while it was cooking was incredible, and the taste was even better. The lime juice really brightens the flavors.
Easy to make and very tasty. I added some extra chili flakes for more heat. The jasmine rice was a perfect complement.
Good, but not great. The curry was a little bland. I think I would like to add more vegetables and maybe a bit of sugar next time.
