Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 unit onion, finely sliced
- 2 cloves garlic, minced
- 2 cm fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 liter chicken broth
- 400 ml coconut milk
- 2 breasts chicken, thinly sliced
- 1 cup mushrooms, sliced (shiitake or button)
- 2 tablespoons fish sauce (or alternative seasoning)
- 1 tablespoon lime juice
- 1 teaspoon cane sugar
Instructions
- Heat vegetable oil in a large pot over medium heat until shimmering.
- Add sliced onions and sauté until soft and translucent (3–4 minutes).
- Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
- Incorporate Thai red curry paste; cook until aromatic (about 1 minute).
- Pour in chicken broth and coconut milk; bring to a boil while stirring occasionally.
- Reduce heat to a simmer; add thinly sliced chicken breasts and mushrooms. Cook for about 10 minutes until the chicken is cooked through.
- Stir in fish sauce, lime juice, and cane sugar. Adjust seasoning to taste.
- Ladle into bowls, garnishing with fresh Thai basil, chili slices, cilantro, and lime wedges before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg