# What You'll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 7 oz mushrooms, sliced
03 - 2 medium carrots, peeled and sliced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Rice
07 - 2/3 cup jasmine rice, rinsed
→ Liquids
08 - 13.5 fl oz coconut milk, full fat
09 - 4 cups chicken stock
→ Curry and Aromatics
10 - 2 to 3 tablespoons red curry paste
11 - 2 kaffir lime leaves, optional
12 - 1 stalk lemongrass, bruised and cut into 3 pieces
13 - 1 tablespoon fish sauce
14 - 1 teaspoon brown sugar
15 - Juice of 1 lime
→ Garnishes
16 - Fresh cilantro, chopped
17 - Sliced red chili, optional
18 - Lime wedges
# How To Make It:
01 - In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add onions, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and softened. Stir in red curry paste and cook for 1 minute to release the flavors.
02 - Add chicken thighs and cook for 2 to 3 minutes, stirring to coat evenly with the curry mixture.
03 - Pour in chicken stock and bring to a simmer. Add carrots, mushrooms, lemongrass, and kaffir lime leaves if using.
04 - Add jasmine rice and stir well. Simmer uncovered for 15 to 20 minutes until rice and vegetables are tender and chicken is cooked through.
05 - Stir in coconut milk, fish sauce, and brown sugar. Simmer gently for 5 more minutes.
06 - Remove lemongrass and kaffir lime leaves. Adjust seasoning with lime juice, additional fish sauce, or salt as needed. Ladle into bowls and garnish with chopped cilantro, sliced chili, and lime wedges.
