Chicken breast: 100g (3.5 oz, thinly sliced), Coconut milk: 200ml (3/4 cup), Chicken broth: 200ml (3/4 cup), Mushrooms: 75g (3/4 cup, sliced), Red bell pepper: 50g (1/3 medium, thinly sliced), Ginger: 10g (2 tsp, grated), Garlic: 6g (2 cloves, minced), Lemongrass: 5g (1 stalk, bruised), Lime juice: 15ml (1 tbsp), Fish sauce: 10ml (2 tsp), Red curry paste: 10g (2 tsp), Cilantro: 10g (2 tbsp, chopped), Green onion: 10g (1 stalk, sliced), Vegetable oil: 5ml (1 tsp), Salt: to taste
1. Heat 5ml vegetable oil in a pot over medium heat. 2. Add 10g grated ginger, 6g minced garlic, and 10g red curry paste. Cook for 1 minute until fragrant. 3. Add 200ml chicken broth, 200ml coconut milk, and 5g bruised lemongrass. 4. Bring to a simmer and cook for 5 minutes. 5. Add 100g sliced chicken breast and simmer for 5 minutes until cooked through. 6. Add 75g sliced mushrooms and 50g sliced red bell pepper. Simmer for 3 minutes until vegetables are tender. 7. Remove from heat and stir in 15ml lime juice and 10ml fish sauce. 8. Remove lemongrass stalk. 9. Season with salt to taste. 10. Serve garnished with 10g chopped cilantro and 10g sliced green onion.
