3 tablespoons vegetable oil
½ cup red bell pepper – thinly sliced
1 medium carrot, peeled & thinly sliced
2 cloves garlic – minced
1 medium onion – thinly sliced
1 teaspoon green curry paste
1 ½ pounds boneless chicken thighs cut into 1- inch cubes
2 ½ cups lite unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons fresh mint leaves, chopped
¼ cup fresh basil leaves, chopped (use Thai basil if available)
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.
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