Ingredients
Equipment
Method
- Heat vegetable oil in a large pot over medium heat.
- Add sliced onion and sauté until translucent (3-4 minutes).
- Stir in minced garlic and grated ginger, cooking until fragrant (about 1 minute).
- Add Thai red curry paste and stir for 1-2 minutes to release essential oils.
- Pour in chicken broth and coconut milk, bringing to a boil, then reduce heat to simmer.
- Add sliced chicken and mushrooms to the broth and cook for about 10 minutes, stirring occasionally.
- Stir in fish sauce, lime juice, and cane sugar, adjusting seasoning as needed.
- Serve hot, garnished with Thai basil, red chili slices, lime wedges, and chopped cilantro.
Nutrition
Calories: 380kcalCarbohydrates: 25gProtein: 25gFat: 24gSaturated Fat: 16gCholesterol: 70mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 10mg
Notes
This recipe is perfect for those chilly nights or when you crave something hearty and comforting. Adjust the spice level to your preference and enjoy!
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