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Export 20 ingredients for grocery delivery
Step 1
In a Dutch oven or large heavy bottom pan, heat the oil over medium-low heat.
Step 2
Add the garlic, ginger, onions (or shallots) and lemongrass and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.
Step 3
Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, Kaffir lime leaves (optional), chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.
Step 4
Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.
Step 5
Add the carrots and chicken and cook for about 5 - 6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes. The broccoli cooks pretty fast so keep an eye on it.
Step 6
Before serving, remove the lemongrass. To serve, garnish with additional basil and cilantro and lime wedges if desired.