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Thai Red Curry with Chicken & Vegetables

Ivy Manning
  • minutes
  • Serves

INGREDIENTS

5

boneless, skinless chicken thighs, boneless skinless

6

Lime, wild

1

Red bell pepper, medium

2

Shallots, thinly sliced (about 1 cup), large

2 cups

Snap peas

1 cup

Thai basil, loosely packed

1

13.5- to 14-oz. can Coconut milk

3 tbsp

Thai curry paste, red

2 tbsp

Fish sauce

1 1/3 tbsp

Lime juice, fresh

1 tbsp

Brown sugar, light

1

Kosher salt

1 tbsp

Vegetable oil