Thai Red Curry

Submitted by Jen Hopkins

Ingredients:
2 cans (14-ounce) coconut milk
1 tablespoon red curry paste
2 tablespoons soy sauce or Thai fish sauce
1 tablespoon brown sugar
2 tablespoons lime juice (or 4 kaffir lime leaves)
2/3 cup basil leaves, coarsely chopped
1 1/2 tablespoons olive oil
2 pounds chicken breast, cut into 1-inch cubes
1 medium red bell pepper, julienned
2 medium carrots, shredded
2 medium zucchinis, shredded
Directions:
In a medium saucepan, combine coconjut milk and red curry paste. Bring to a low boil and let simmer 5 minutes. Add soy sauce or fish sauce, brown sugar and lime juice or kaffir leaves. Stir, let simmer for 5 more minutes. Add basil, remove from heat.

In a large, nonstick skillet, heat olive oil over medium-high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in middle, about 7 minutes. Add bell pepper, carrot and zucchini. Saute until the vegetable wilt. Add curry sauce to chicken mixture. Simmer 5 minutes over low heat. Serve over rice.
Serves 4.