3-13.5ozcans of unsweetened coconut milk4.5 cups of coconut milk, see notes
2tablespoonsbrown sugar
2tablespoonsfish sauce
6Kaffir lime livesthinly shredded
12ouncesskinlessboneless chicken, thinly sliced
1bell peppersliced thinly
2Roma tomatosdiced
½medium yellow onionsliced thinly
2cupsmushroomssliced
White ricecooked (or try cauliflower rice if you’re watching your carbs!)
Instructions
In a large saucepan, over medium heat, fry the curry paste in the oil. The curry paste should become very fragrant.
Add in coconut milk. Dissolve curry paste in coconut milk until there are no lumps of curry paste left and bring to a boil.
Stir in brown sugar, fish sauce, and lime leaves. Add in chicken and vegetables, keep at a simmer for 10 minutes until chicken is cooked all the way through and vegetables are tender. Serve over rice (or cauliflower rice).
Notes
I recommend using full fat coconut milk; it will give the creamiest and richest flavor. Light coconut milk will make your curry very watery. If you want to use light coconut milk, I recommend using half light coconut milk and half regular coconut milk.
To make vegan leave out the chicken and repalce the fish sauce with soy sauce