Paleo Chicken and Vegetable Curry Laksa (Without Noodles)

Ingredients

• about 680 g Chicken Thighs
• 2 cans Coconut Milk
• 2 tbsp Red Curry Paste
• 2 cups Chicken Broth
• 1 cup Carrots
• 1 cup Bell Peppers
• 1 cup Mushrooms
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Lime Juice
• 1 tbsp Fish Sauce
• 2 tbsp Cilantro
• 1 tbsp Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 1 tablespoon of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
2. 2Add the 1 medium onion, cut into 1.27 cm pieces, and cook, stirring occasionally, until softened, about 5 minutes.
3. 3Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tablespoons of red curry paste and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Add the about 680 g of chicken thighs, cut into 2.54 cm pieces, and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. 6Pour in the 2 cans of coconut milk and the 2 cups of chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low.
7. 7Add the 1 cup of carrots, cut into 1.27 cm thick rounds, the 1 cup of bell peppers, cut into 2.54 cm pieces, and the 1 cup of mushrooms, halved or quartered if large. Cover the pot and cook until the vegetables are tender, about 15 minutes.
8. 8Stir in the 2 tablespoons of lime juice and the 1 tablespoon of fish sauce. Taste and adjust seasoning if needed.
9. 9Ladle the curry laksa into bowls and garnish with the 2 tablespoons of cilantro, chopped. Serve immediately.

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