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