Emulsifier Free One-Pot Thai Red Curry
Total time40 min
Prep time15 min
Cook time25 min
4.5(8)
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Learn more →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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