Thai Red Curry with Chicken & Vegetables

• Gluten free

• Meat

  • 5 1 lb boneless, skinless chicken thighs, boneless skinless

• Produce

  • 6 Lime, wild
  • 1 Red bell pepper, medium
  • 2 Shallots, thinly sliced (about 1 cup, large
  • 2 cups Snap peas
  • 1 cup Thai basil, loosely packed

• Canned Goods

  • 1 13.5- to 14-oz. can Coconut milk
  • 3 tbsp Thai curry paste, red

• Condiments

  • 2 tbsp Fish sauce
  • 1 1/3 tbsp Lime juice, fresh

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on susannahskitchen.com