How to make it

  • 1) Prep your veggies and meat so they are ready to throw in at the right time
  • 2) Saute your veggies in a wok with 2tbs cooking oil until onions start to turn clear, green beans and peppers are al dente - remove from heat and set aside
  • 3) Add 2 more tbs of oil and chicken to the wok and cook over medium-high heat until it is about 3/4 done, remove from heat and set aside
  • 4) Add 1/2 of the coconut milk to the wok and heat on medium-high for 3-5 minutes, stirring occasionally, until it starts to separate a little
  • 5) Add the curry paste and mix until smooth cook 1-2 minutes
  • 6) Add chicken, remaining coconut milk, bring back to a boil then reduce heat, add sugar, fish sauce and lime leaves. Stir to combine and let simmer until chicken is done. It is very easy to overcook the chicken so this step should only take about 3 minutes
  • 7) Add the veggies and 1/2 of the fresh basil in and toss
  • We serve this over jasmine rice (my personal favorite with this curry) but you could do it over any rice or noodle that you'd like. Garnish with a sprinkle of fresh basil.

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