Thai Red Curry with Chicken and Vegetables

Start by cutting the chicken breast into suitable strips or cubes. In a deep pan or wok, heat a little oil and fry the meat until golden.

Add the red curry paste over the fried meat. Mix well to release the flavors, being careful not to burn the paste. Pour in the vegetable broth and coconut milk.

Gently crush the lemongrass stalks in your hand to release the aromatic oils and add them to the pan along with the dried kaffir lime leaves. Season the sauce with sugar, fish sauce, and lime juice.