Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu

• 1 tablespoon vegetable oil
• 3 tablespoons Thai red curry paste
• 2 cups snap peas, trimmed and cut in half on the diagonal
• 2 large shallots, thinly sliced (about 1 cup)
• 1 medium red bell pepper, thinly sliced into 2-inch-long strips
• 14 ounces coconut milk (1 can)
• 6 wild fresh lime leaves (magrut or kaffir lime) (optional)
• 1 tablespoon light brown sugar
• 1 lb boneless skinless chicken thighs (about 5- cut into 1- to 1-1/2-inch pieces)
• 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
• 2 tablespoons fish sauce, more to taste
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh lime juice
• kosher salt

1. Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot.
2. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds.
3. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water; stir to combine.
4. Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
5. Stir in the basil, fish sauce, and lime juice & let rest off the heat for 5 minutes; season to taste with fish sauce or salt.
6. Serve with jasmine rice.

vegetable oil, red curry, snap peas, shallots, red bell pepper, coconut milk, lime, light brown sugar, chicken, basil, fish sauce, lime juice, lime juice, kosher salt

Taken from www.food.com/recipe/thai-red-curry-vegetables-w-chicken-or-vegetables-w-tofu-432173 (may not work)