Your folders
Your folders
Export 22 ingredients for grocery delivery
Step 1
Heat 1 tablespoon coconut oil over medium high heat. Add red curry paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.
Step 2
Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.
Step 3
Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.
Step 4
When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.
Step 5
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
Step 6
Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime juice.
Your folders
themodernproper.com
4.8
(4)
Your folders
everylastbite.com
5.0
(1)
20 minutes
Your folders
bonappetit.com
4.1
(1.0k)
Your folders
showmetheyummy.com
4.8
(12)
30 minutes
Your folders
mealplans.cooksmarts.com
5.0
(209)
30 minutes
Your folders
fondbonebroth.com
4.0
(4)
Your folders
noshtastic.com
4.3
(3)
20 minutes
Your folders
noshtastic.com
Your folders
myrecipes.com
4.0
(34)
Your folders
thecafesucrefarine.com
30 minutes
Your folders
thecafesucrefarine.com
Your folders
rednumberone.com
4.0
(1)
Your folders
shesimmers.com
4.9
Your folders
mealime.com
4.3
(389)
35 minutes
Your folders
simplysuwanee.com
5.0
(2)
15 minutes
Your folders
simplysuwanee.com
5.0
(2)
15 minutes
Your folders
hot-thai-kitchen.com
Your folders
cookwithmanali.com
5.0
(12)
15 minutes
Your folders
feastingathome.com
4.7
(49)
20 minutes