Directions

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  1. Take off the top layers of the lemongrass and thinly slice (just the pale parts of the stalk, discard the green parts).
  2. Finely chop the ginger and onion.
  3. Prepare the Kaffir lime leaves (see how here). If you don’t have Kaffir lime leaves, use the juice and zest of 1 lime.
  4. Prepare the other vegetables as well. If using red bell peppers, carrots or bok choy, slice into thin strips. Cut the broccoli into florets.
  5. Heat oil in a pan and fry the onions for 2-3 minutes (until translucent but don’t start turning brown).
  6. Add ginger, lemongrass, green chillies, and curry paste. Stir fry for 30 seconds.
  7. Add coconut milk, chicken stock, fish sauce, and sugar (and lime juice if not using Kaffir lime leaves).
  8. Add chicken, lime leaves (or lime zest), and red bell peppers.
  9. Bring to a boil and then take down to a gentle simmer. Cook for 5-10 minutes (or until chicken is just tender).
  10. Add the vegetables (broccoli and bok choy) and cook on low for another 5 minutes (till vegetables are cooked but still have a little bite to them).
  11. Remove from heat and add coriander leaves and Thai basil leaves.
  12. Serve with boiled white rice.

Notes

  • It’s typically best to use 2-3 vegetables. Take your pick from: red bell peppers, baby bok choy, broccoli, carrots, peas, green beans.
  • If you can’t find Kaffir lime leaves, replace it with zest and juice of 1 lime.