Creamy Thai Red Chicken Curry

• Gluten free

• Meat

  • 1 lb Chicken, thigh or breast meat, thin

• Produce

  • 2 cups Bell pepper, mixed
  • 1 Fresno chile, red
  • 4 Kaffir lime
  • 1 tbsp Mint and basil
  • 1 Potato, large

• Canned Goods

  • 1 cup Coconut milk
  • 2/3 cup Thai red curry paste

• Condiments

  • 1/4 cup Fish sauce
  • 1/4 cup Peanut butter

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

Found on keviniscooking.com

Description

Directions

• In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
• Add the chicken and cook for another 3 minutes.
• Add the fish sauce, peanut butter, sugar, kaffir lime leaves chile, coconut milk and stir. Bring to a simmer and cook for 2 minutes.
• Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
• Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.

Nutrition