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Thai Red Curry With Chicken & Vegetables

www.finecooking.com
  • 45 minutes
  • Serves 4

INGREDIENTS

13 1/2 ozs

canned coconut milk

2 Tbs

fish sauce

4 servings

kosher salt

1 Tbs

light brown sugar

1 Tbs

lime juice

6

lime leaves

1 medium

red bell pepper

1 cup

shallots

1 lb

skinless boneless chicken thighs

2 cups

snap peas

1 cup

thai basil

3 Tbs

thai red curry paste

1 Tbs

vegetable oil