Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, heat coconut oil over medium heat. Add chopped onion and kosher salt. Sauté for 3-4 minutes until translucent.
- Add minced garlic and minced ginger, stirring for 1 minute. Mix in Thai red curry paste and sauté for another minute until rich.
- Pour in unsweetened coconut milk and stir in brown sugar. Cook for 2 minutes over medium heat.
- Add chicken thighs, red bell pepper, zucchini, and sliced carrots. Stir together and sprinkle additional salt.
- Increase heat to simmer, then lower to cook uncovered for about 15 minutes, until chicken is cooked through.
- Remove from heat and fold in fresh basil leaves. Serve with lime wedges.
Nutrition
Notes
This curry is customizable with different proteins and vegetables. Adjust the spice level to your preference.
