Thai Red Curry with Chicken

Ingredients

• 1-1/2 cup Chicken or Vegetable Broth
• Thai Red or Green Curry Paste
• Sugar
• Boneless Skinless Chicken Thighs, trimmed and cut into 1 inch pieces
• Yukon Gold Potatoes, peeled and cut into 1 inch pieces
• Bell Pepper, stemmed, seeded, and chopped
• Sugar Snap Peas, strings removed, cut on bias into 1/2 inch pieces
• 1/2 cup canned Coconut Milk
• Thai Basil, Basil, Cilantro, or Mint, chopped
• Fish Sauce
• Lime Juice

Steps

1. Bring broth to simmer in medium saucepan over medium-low heat, then whisk in curry paste and sugar until dissolved. Add chicken and potato, bring to simmer, and cook until tender, 8-10 minutes. Stir in bell pepper and snap peas and cook until just tender, 3-5 minutes.
2. Off heat, stir in coconut milk, basil, fish sauce, and lime juice and season with salt and pepper to taste. Serve.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen