• 1 tablespoon coconut oil, vegetable oil or olive oil
• 4 garlic cloves, peeled and minced
• 1- inch piece ginger, peeled and minced
• 1 small onion or shallot, chopped finely or sliced
• 2 stalks lemongrass, white parts only cut into 2-4 inch pieces, pounded and bruised
• 1-2 tablespoons red curry paste depending on how spicy you want the curry
• 2 14 oz cans full-fat coconut milk
• 4 Kaffir lime leaves or zest of a lime optional
• 1 cup chicken broth
• 3 tablespoons fish sauce
• 1 teaspoon soy sauce or tamari
• 2 tablespoons brown sugar
• 2 carrots, peeled and thinly sliced into ¼-inch thick rounds
• 4 boneless and skinless chicken breasts, cut into thin slices (bite size)
• 1 small red bell pepper, cut into thin strips
• 1 small zucchini, cut into ¼-inch rounds
• 1-2 cups broccoli florets
• 4 prigs Thai basil or regular basil (italian), roughly chopped
• ¼ cup cilantro, chopped plus more for garnish
• Lime wedges for garnishing

Optional:

• Brown or white rice for serving.