Thai Red Curry

Ingredients

• 2 tablespoons cooking oil
• 1 cup onion, finely diced
• 1/2 teaspoon salt
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 4-6 tablespoons Thai red curry paste (1 small jar)
• 1 can unsweetened coconut milk, full fat
• 1 teaspoon brown sugar
• 1 1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1 tablespoon fish sauce (or soy sauce)
• 1 cup carrots, shredded or julienned
• 1 cup red bell pepper, diced
• 1 lime, zest and juice
• 1/4 cup fresh Thai basil, chopped

Directions

1. heat oil in large skillet over medium-high heat
2. sweat onion and salt, about 3 minutes
3. add curry paste, garlic, ginger, and coriander; stir and cook about 1 minute until fragrant
4. add coconut milk, brown sugar, fish sauce, and chicken; stir, bring to a simmer, then reduce heat to medium
5. simmer uncovered, stirring occasionally for about 7 minutes
6. add carrots and peppers; simmer another 5-7 minutes until sauce slightly thickens and chicken is cooked
7. remove from heat, stir in lime zest, lime juice, and half of basil
8. top with remaining basil and serve