Recipe Courtesy of St. Supéry Estate Chef
Instructions
In a large saucepan, heat the vegetable oil over medium heat and add the red bell peppers, carrots, garlic, onion and green curry paste. Sauté for 2 minutes then add the chicken. Season with salt, cook for 2 more minutes then stir in the coconut milk, fish sauce, lime juice & sugar. Partially cover and simmer for10 minutes. Remove cover and stir in the mint and basil. Serve with steamed rice.
