Chicken in Green Curry with Mint and Basil

Serve with St. Supéry Moscato

3- ½ cups unsweetened coconut milk

1 teaspoons green curry paste

1- ½ pounds boneless chicken thighs cut into1 inch cubes

1 cup red bell pepper – thinly sliced

¼ cup fish sauce

1 tablespoon sugar

¼ cup mint leaves, chopped

¼ cup basil leaves, chopped

½ cup carrots, thinly sliced

1 medium onion – thinly sliced

2 cloves garlic - minced

3 tablespoons vegetable oil

In a large saucepan, heat the vegetable oil and add the red bell peppers, carrots, garlic, onion and green curry paste. Sauté for 2 minutes then add the chicken and season with salt. Cook for 2 more minutes then stir in the coconut milk, fish sauce & sugar. Cover and simmer for about 10 minutes or until chicken is cooked. Remove cover and stir in mint and basil. Serve with steamed rice.

6 servings.