Thai Jungle Curry

• 2 Tablespoons Olive Oil
• 1 whole Onion Cut In Medium Chunks
• 2 teaspoons Red Curry Paste
• 2 cloves Garlic, Minced
• 2 cans (14 Oz. Size) Coconut Milk
• 2 cups Chicken Stock Or Broth
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Brown Sugar
• 6 whole Medium Red Potatoes, Cubed
• 1 whole Red Pepper Julienned
• 2 cups Fresh Green Beans, Trimmed
• 3 whole Baby Bok Choy Julienned
• 2 cups Uncooked Rice
• 4 whole Uncooked Chicken Breasts Cubed
• 2 whole Limes Quartered And Juiced
• 4 whole Basil Leaves Torn

1. Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
2. Add the curry paste and garlic and cook, stirring, for a minute.
3. Add the coconut milk, stock, fish sauce, and the sugar, then barely bring to a boil.
4. Add the potatoes, red pepper and beans, cover with a lid, then reduce the heat to medium.
5. After about 4-5 minutes, add your bok choy.
6. Simmer for about 8 more minutes.
7. While the curry simmers, cook the rice according to package directions.
8. Add the chicken to the curry and simmer, covered, for a further 8 minutes.
9. Then stir in the lime juice (of both limes) and basil.
10. Cook rice according to package directions for 2 cups.
11. Serve on a bed of rice.
12. Accompany with a lime quarter.
13. Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu.
14. You can also use a variety of different vegetables with this curry including chopped zucchini, thinly sliced carrot or other vegetables.
15. Be flexible and adapt the recipe to make the most of seasonal produce.

olive oil, onion, red curry, garlic, coconut milk, chicken, fish sauce, brown sugar, red potatoes, red pepper, green beans, bok, rice, chicken breasts, basil

Taken from tastykitchen.com/recipes/main-courses/thai-jungle-curry/ (may not work)