INGREDIENTS
2 tbsp
olive oil
1 lb
boneless skinless chicken breasts (sliced through the equator to create thin fillets)
1
onion, chopped
2
medium carrots, sliced
2 tbsp
red curry paste
1 tbsp
freshly grated ginger
4
garlic cloves, minced
5 cups
low sodium chicken broth
2 14 ounce cans
quality coconut milk ((I love Chakoah))
2 tbsp
low sodium soy sauce
2 tbsp
fish sauce
2 tbsp
brown sugar
5
kaffir lime leaves ((find at nuts.com))
1 tbsp
dried basil
1 1/2 tsp
salt
1/2 tsp
pepper
8 oz
cremini mushrooms, sliced
1
red bell pepper, chopped
1 cup
chopped bite size cauliflower florets
3 oz
rice vermicelli/thin rice noodles/sticks (broken into pieces**)
1/4 cup
chopped cilantro
2 tbsp
fresh lime juice
1 1/2 tsp
sriracha (or more to taste)
crushed peanuts
chopped cilantro
lime juice