Lock It Down Red Curry

• 2 whole Thinly Sliced Chicken Breast
• 1 whole Small Onion, Chopped
• Minced Garlic To Taste
• 3 pinches Dried Basil
• 1 whole Lime, Juiced
• 3 dashes Toasted Sesame Oil
• 1 Tablespoon Garlic Oil
• 1- 1/2 Tablespoon Red Curry Paste
• 1 cup Chicken Stock
• 1 can (about 14 Oz. Can) Coconut Milk
• 3 dashes Fish Sauce (between 2-3 Teaspoons)
• 2 whole Chopped Sweet Potatoes
• 2 whole Chopped Potatoes
• 10 whole Button Mushrooms, Sliced (use As Many Or Few As You Like! Any Kind!)
• 1 can (15 Oz. Can) Chick Peas, Drained
• 1 package Wide Rice Noodles

1. Note: if youd like to sub out the meat for more vegetables or shrimp or something, do so!
2. I sometimes use chicken and frozen shrimp and thats pretty awesome.
3. Throw the onion, garlic, and basil in a pan and stir with some oil and a bit of butter until softened a bit.
4. Add chicken, season with pepper and some lime juice.
5. Add a little sesame oil.
6. Cook until mostly cooked through (about ten minutes), then add the curry paste and stir; cook for one minute.
7. Then add the broth, the coconut milk, and a few dashes of fish sauce.
8. Stir, throw in the vegetables, the chick peas, and let cook until the potatoes are tender, about twenty minutes.
9. The noodles should be cooked according to the package directions and may be subbed with rice or something.
10. Mix together.
11. Die of delight!
12. Be picky regarding your proposals.

chicken, onion, garlic, basil, sesame oil, garlic oil, red curry, chicken, coconut milk, sweet potatoes, potatoes, mushrooms, chick peas, noodles

Taken from tastykitchen.com/recipes/main-courses/lock-it-down-red-curry/ (may not work)