Scale

2 tablespoons olive oil, divided

1 ½ pounds boneless skinless chicken breasts, diced into 1-inch pieces

Fine sea salt and freshly-cracked black pepper

1 small white onion, peeled and thinly sliced

2 bell peppers, cored and thinly sliced (one red, one yellow)

1 large carrot, sliced into thin coins

8 ounces baby bella mushrooms, quartered

2 tablespoons grated fresh ginger

4 cloves garlic, minced

¼ cup Thai red curry paste (or more, to taste)

2 (14-ounce) cans full-fat coconut milk

Juice of 1–2 limes, to taste

Toppings: fresh cilantro, Thai basil, extra lime wedges

Cook the Chicken: Heat 1 tablespoon oil in a stockpot over medium-high heat. Season chicken with salt and pepper. Sauté for 5–7 minutes until browned and cooked through. Transfer to a clean plate.
Sauté the Vegetables: Add the remaining tablespoon of oil. Toss in onion and cook 3 minutes. Add bell peppers, carrot, and mushrooms, cooking 5 minutes until slightly softened. Stir in garlic, ginger, and curry paste. Sauté 2 minutes until fragrant.
Simmer the Curry: Pour in the coconut milk and stir until curry paste is fully dissolved. Bring to a gentle simmer and cook 3–5 minutes. Adjust heat as needed.
Add Chicken Back: Return chicken to the pot. Stir in lime juice and simmer briefly until everything is heated through and flavors are blended.
Season and Taste: Adjust with more salt, pepper, curry paste, or lime juice based on preference. Balance creaminess and spice to your liking.
Serve and Enjoy: Ladle curry into bowls. Garnish with cilantro, Thai basil, and extra lime wedges. Serve hot with rice or noodles.