Ingredients:
• 1 tablespoon vegetable oil
• 2 tablespoons red curry paste
• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 tablespoon lime juice
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving
Directions:
1. Cook the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
2. Add Chicken: Add the chicken strips to the skillet and cook for 3-4 minutes, stirring occasionally, until the chicken is browned but not cooked through.
3. Add Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
4. Add Vegetables: Add the sliced red and green bell peppers, broccoli florets, and sliced carrots to the skillet. Stir to coat the vegetables in the curry sauce.
5. Simmer: Reduce the heat to low and let the curry simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add Lime Juice: Stir in the lime juice and adjust the seasoning with more fish sauce or brown sugar if desired.
7. Serve: Serve the curry over cooked jasmine rice, garnished with fresh basil leaves.