· 1· 1 can (13.66 ounces) Coconut Milk· 2 tbsps Red Curry Paste· 1 tbsp brown sugar· 1 pound boneless, skinless chicken cut into 1-inch chunks· 1/3 cup snap peas· 1/3 cup bamboo shoots· 1/3 cup sliced red bell pepper· 1/4 cup fresh Thai basil (optional)· 1 to 2 tablespoons premium fish sauce
Step 1BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.SERVE with cooked Jasmine Rice, if desired.Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.