Chicken Thai Red Curry

Warm coconut oil in a wide pan over low-medium heat. Gently sauté the shallot until softened. Add garlic and ginger; cook 30–60 seconds until fragrant. 

Step 2 - Paste 

Stir in the red curry paste and cook 1- 2 minutes, letting the oils release and the paste darken slightly. 

Step 3 - Build and Simmer

Add diced tomato, bone broth, lemongrass, and lime leaves. Cover and simmer 5-7 minutes to reduce slightly. Pour in the coconut milk, add the chicken thighs, and simmer gently 20-25 minutes until the chicken is cooked through and the sauce is glossy. 

Step 4 - Balance and Herb Finish

Remove lemongrass and lime leaves. Turn off the heat, balance to taste with fish sauce. Fold in chopped Thai basil and coriander, reserving some for garnish. 

Serve!

Ladle into warm bowls. Garnish with spring onion, the reserved herbs, and an extra squeeze of lime. Great with cauliflower rice/noodles or simply a side of steamed greens.