Thai Red Curry | Liam's Recipes | Umami

Ingredients

• 1 lb boneless chicken thighs, cut into thin strips
• 1 red bell pepper, cut into wedges
• 1 large zucchini, cut into small wedges
• ½ onion, sliced
• 2-3 garlic cloves, minced
• ½ tbsp coriander stem, minced
• 1 tsp ginger, minced
• 1 stalk lemongrass, root end cut off and smashed
• 1½ cups coconut milk (full fat if possible)
• ½ cup stock/water
• 4 tbsp red curry paste (ingredients vary based on brand, but whatever works)
• ½ tbsp light brown sugar
• 2 tsp fish sauce (don’t sub this out!)
• 2 tsp lemon juice
• 8-10 thai basil leaves, roughly torn
• 2 tbsp high-heat cooking oil