Submitted by: Sherrie Butler
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 4
Adapted this recipe from our favorite Thai Restaurant - sooooo yummy.
5 c. canned coconut milk
2 tbsp. curry paste
2 tbsp. coconut sugar
20 oz. chicken thigh, skin-on
2 red bell pepper
1 c. carrot
1 onion
2 c. rice, any kind
1 tbsp. coconut oil
1 bch. fresh basil
2 tbsp. fish sauce
Boil 2 1/4 cups water and 1 tablespoon coconut oil in small sauce pan. Add rice, cover pot, and reduce heat to low. Cook for 20 - 25 minutes.
Add coconut milk to medium sized sauce pan and simmer on medium until milk is creamy. Add 2 tablespoons red curry or other curry paste, and whisk until smooth. Add 1 tablespoon fish sauce and coconut crystals, and whisk. Add chicken and carrots. Let simmer until chicken is cooked through. Add all other veggies. Simmer until veggies are warm.
Add 1/2 cup rice to bowl and spoon curry over top. Garnish with fresh basil.
Enjoy!!!
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