Step by step

Method

4 steps

1. 1

   Warm 1 tablespoon neutral oil in a pot over medium. Cook 1 sliced shallot, 2 minced garlic cloves, and 1 tablespoon grated ginger for 1–2 minutes, until fragrant but not browned.

2. 2

   Stir in 3 tablespoons red curry paste for 30 seconds. Add 4 cups chicken broth, 1 can (13½ ounces) unsweetened coconut milk, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Bring to a gentle simmer.

3. 3

   Add 1 pound boneless chicken thighs cut into bite-size pieces and simmer 8–10 minutes, until cooked through and 165°F. Stir in 1 cup sliced mushrooms and 1 cup halved cherry tomatoes; cook 3–4 minutes until tender.

4. 4

   Turn off the heat and add the juice of 1 lime. Taste for salt, sweetness, and heat, then top with cilantro and serve over rice or rice noodles.