Submitted by: Sherrie Butler
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Adapted this recipe from our favorite Thai Restaurant - sooooo yummy.
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.