Red Curry Chicken

• 2 tbsp vegetable oil
• 1 can (4 oz) red curry paste
• 3 clove garlic, minced
• 1 Shallot, minced
• 2 chicken breasts, chopped into bite size
• 2 can coconut milk
• 2 potatoes, peeled and cut into bite size
• 1 onion, sliced
• 1 cup baby carrots
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 3 kaffir lime leaves
• 1 bunch Thai basil leaves, chopped
• 2 sliced red hot peppers (optional)

1. Heat oil in large pot.
2. Add garlic, shallots, and red curry paste, stir until fragrant.
3. Add chicken and saute until no longer pink.
4. Add coconut milk, potatoes, carrots, onions and kaffir lime leaves.
5. Season with palm sugar and salt to taste.
6. Cook until tender.
7. Remove from heat and garnish with basil and hot pepper.
8. Serve with rice or French bread.

vegetable oil, red curry, clove garlic, shallot, chicken breasts, coconut milk, potatoes, onion, baby carrots, fish sauce, sugar, lime leaves, basil, red hot peppers

Taken from cookpad.com/us/recipes/337187-red-curry-chicken (may not work)