Spicy Thai Coconut Curry

Heat 2 tbsp of coconut oil in a large pot or Dutch oven over medium heat.

Add 2 tbsp of red curry paste and cook until fragrant, about 1 minute.

Add 3 cloves minced garlic and 1 inch grated ginger and cook for 1 minute more.

Add 1 lb of chicken breast pieces and cook until lightly browned on all sides.

Pour in 13.5 fl oz of coconut milk and 0.5 cup of vegetable broth. Stir in 1 tbsp of fish sauce and 1 tsp of brown sugar.

Bring to a simmer, then add 1 piece sliced bell pepper and 2 cups of broccoli florets.

Simmer until vegetables are tender and chicken is cooked through, about 10 minutes.

10 min

Stir in the juice from 0.5 whole lime wedge and 0.25 cup of fresh cilantro.

Serve hot, garnished with extra cilantro and lime wedges if desired.

Preheat oven to 350 degrees Fahrenheit if serving with rice.