BHA & BHT Free One-Pot Thai Red Curry

Total time40 min

Prep time15 min

Cook time25 min

4.5

(8)

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Ingredients

4 servings

1 tbsp coconut oil
3 tbsp thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 red bell pepper, thinly sliced
2 cups baby spinach
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp fresh lime juice

For serving

cooked jasmine rice, for serving
fresh thai basil leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the red curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
2
Pour in the coconut milk and chicken broth, stirring to fully dissolve the curry paste into the liquid. Bring to a gentle simmer over medium heat.

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