INGREDIENTS
1
baby bok choy
1 tbsp
brown sugar
15 oz
canned coconut milk
4 smalls
carrots
4 cups
chicken stock
3/4 lb
chicken thighs
3 tbsp
coconut
1/2 tsp
curry powder
2 tsp
fish sauce
2 tbsp
fresh basil
1 tbsp
ginger
1
leek
1 tbsp
lemongrass
1 tbsp
lime juice
2 tsp
mild cheddar
1 small
red bell pepper
1 tbsp
red curry paste
2 oz
rice noodles
4 servings
salt and pepper
1 medium
shallot
2 oz
shiitake mushrooms