Thai Chicken Curry

Four Servings:

Ingredients:1 tablespoon Avacado oil

3 cloves of fresh garlic chopped

3/4 cup sliced shallots (about 5 large)

1 ½ to 2 tablespoons Thai green or red curry

paste (More curry = more flavor + spice)

1 14-ounce can unsweetened coconut milk

1 pound skinless boneless chicken breast

halves, cut into thin strips

1 large red bell pepper, cut into strips

1/4 cup chopped fresh basil plus sprigs for

garnish

2 fresh limes plus wedges for garnish

Fresh Jalapenos as a garnish for added heat.

PREP: 15 MIN TOTAL: 30 MIN

Instructions:Heat oil in large saucepan over medium heat

Add shallots, garlic, and curry paste; stir

until shallots soften, about 2 minutes

Add coconut milk and bring to boil. Season

chicken strips with salt and pepper

In a cast iron pan, quickly sear off your

chicken (2min per side) over high heat

Add chicken and bell pepper to boiling milk

mixture

Stir until chicken is just cooked through ~ 5-8

minutes

Stir in chopped basil and juice of 1 whole lime

Season to taste with salt and pepper

Garnish with basil sprigs, jalapenos and lime

wedges

Serve with or without rice

Enjoy

Carl Koenemann