Ingredients
The following ingredients have 4 Servings
- 2 Tbsp Oil ((neutral, like canola, sunflower))
- 1 smal Sweet Onion, (diced)
- 1 cup Carrots, (diced (about 2 carrots))
- 1/4 cup Red Curry Paste* ((I use Thai Kitchen))
- 5 cloves Garlic, (minced)
- 1 1/2 Tbsp Fresh Ginger, (grated)
- 5 cups Chicken Broth ((low sodium))
- 1 Tbsp Fish Sauce
- 2 Tbsp Thai Sweet Chili Sauce
- 2 tsp Soy Sauce ((low sodium))
- 1/2 tsp Kosher Salt
- 1 Bay Leaf
- 1 Kaffir Lime Leaf ((optional))
- 1 1/2 lbs Chicken,
- 1 Red Bell Pepper, (seeded & sliced in 2” strips)
- 7 Thai Basil Leaves, (chopped)
- 1 Tbsp Brown Sugar
- 1 Tbsp Fresh Lime Juice
- (1) 14oz can Coconut Milk ((full fat))
- 1/3 cup Cilantro Leaves, (chopped)
- (1) 6oz pkg Thin Rice Noodles ((Vermicelli))
- Cilantro, Onion Slices
