For the Curry

• 1 to 1.25 lb chicken breast or thighs, cut into bite size pieces Thighs are more flavorful.
• 1 to 2 tablespoons red curry paste Start with 1 tablespoon, add more for heat.
• 1 tablespoon neutral oil For cooking.
• 1 can (about 13.5 oz) full fat coconut milk Use full fat for richness.
• 1 cup chicken broth or water Optional, for thinning.
• 1 to 2 tablespoons fish sauce Soy sauce can be swapped.
• 1 to 2 teaspoons brown sugar Balances heat and flavor.
• 1 small onion, sliced (optional) Adds flavor.
• 1 to 2 cups broccoli florets or green beans Use for texture.
• 1 bell pepper, sliced bell pepper Add near the end to keep crisp.
• 1 teaspoon grated ginger or minced garlic Optional, adds flavor.
• lime wedges Lime wedges and basil or cilantro for topping For serving.
• cooked jasmine rice Cooked jasmine rice for serving Base for the curry.