- 1 Red bell pepper thinly sliced
- ½ Carrot shredded
- 1 cup Shiitake mushrooms thinly sliced
- 3 tablespoon Red curry paste
- ½ tablespoon Lemongrass paste
- 2 cups Chicken broth
- 2 Chicken breasts, cooked, shredded
- 1 13.5 oz can Coconut milk unsweetened, full fat
- 2 teaspoon Soy sauce
- 1 tablespoon Brown sugar
- 1 Lime juiced
- 2 tablespoon Corn starch
- 2 tablespoon Cold water
- Rice noodle sticks to serve, optional
- Give your coconut milk a good shake before using to ensure it is well blended. Don't hesitate to add salt generously to enhance the flavor balance, especially since coconut milk can be mild. Allow the curry paste sufficient time to release its oils to build a deep flavor quickly.
