Thai Red Curry with Chicken & Vegetables

Name: Thai Red Curry with Chicken & Vegetables
Ingredients: 1 Tbs. vegetable oil; 3 Tbs. red Thai curry paste; 2 cups snap peas, trimmed and cut in half on the diagonal; 2 large shallots, thinly sliced (about 1 cup); 1 medium red bell pepper, thinly sliced into 2-inch-long strips; One 13.5- to 14-oz. can coconut milk; 6 wild lime leaves (magrut or kaffir lime;optional); 1 Tbs. light brown sugar; 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces; 1 cup loosely packed Thai basil (or regular basil, torn into small pieces); 2 Tbs. fish sauce, more to taste; 1 Tbs. plus 1 tsp. fresh lime juice; Kosher salt

Thai Red Curry with Chicken & Vegetables was pinched from <a href="http://www.finecooking.com/recipes/thai-red-curry-chicken-vegetables.aspx" target="_blank">www.finecooking.com.</a>

"This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out theÂcompletely meatless version: Thai Red Curry with Tofu & Vegetables. Serve with jasmine rice...."

INGREDIENTS

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1 Tbs. vegetable oil

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3 Tbs. red Thai curry paste

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2 cups snap peas, trimmed and cut in half on the diagonal

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2 large shallots, thinly sliced (about 1 cup)

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1 medium red bell pepper, thinly sliced into 2-inch-long strips

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One 13.5- to 14-oz. can coconut milk

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6 wild lime leaves (magrut or kaffir lime;optional)

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1 Tbs. light brown sugar

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1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces

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1 cup loosely packed Thai basil (or regular basil, torn into small pieces)

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2 Tbs. fish sauce, more to taste

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1 Tbs. plus 1 tsp. fresh lime juice

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Kosher salt

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