Step 1

Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Season the chicken generously with a few pinches of salt and pepper, then add it to the stockpot and sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through.  Transfer the chicken to a clean plate and set aside. (I recommend prepping the other veggies while the chicken cooks, to save time.)

Step 2

Add the remaining tablespoon of oil to the stockpot.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the bell peppers, carrots and mushrooms and sauté for 5 minutes, stirring occasionally, until slightly softened.  (I prefer my veggies to stay slightly crispy, but you can cook yours longer if desired.)  Add the garlic, ginger and Thai curry paste and sauté for 2 minutes, stirring often.

Step 3

Add in the coconut milk and stir until the curry paste has evenly dissolved in the broth.  Continue cooking until the curry just barely reaches a simmer. Lower heat to medium-lower to maintain the simmer, then cook for 3 to 5 more minutes, until the veggies reach your desired level of softness.

Step 4

Add in the cooked chicken and the juice of one lime.  Then give the curry a taste and season with extra salt, pepper, curry paste and/or lime juice, if needed.

Step 5

Serve warm with rice, rice noodles, bread, or on its own.  Garnish with lots of chopped fresh herbs on top plus extra lime wedges if desired.  Enjoy!