Boneless chicken thighs(Skinless)-2 large(cut into 1-inch pieces)
Unsweetened coconut milk-1 can(13.66 oz.)
Thai red curry paste-4 oz.(1 bottle)
Sliced bell peppers-1 small
Sliced carrots-1 medium
Sugar snap peas-14-15
Chopped Fresh basil-2 tbsp
Chopped garlic-1 tbsp(for chicken)+1 tbsp(for curry)
Dry red chili-2(for chicken)+2(for curry)
Fish sauce-1 tsp
Salt 2 taste
1-Heat 1 tbsp oil in a pan add 2 dry red chili and 1 tbsp chopped garlic over medium heat,saute for a min.
2-Add chicken and salt,cook till juices run clear,remove chicken from pan and keep aside.
3-Reheat pan and add remaining oil,dry chili,chopped garlic and red curry paste,saute for 1-2 minutes.
4-Add coconut milk and fish sauce,bring to simmer on medium-high heat until well blended.
5-Add chicken,carrot,bell pepper,baby corn and salt,simmer 15-20 minutes or until all the veggies are tender.
6-Add basil and peas,mix well and cover it.Cook for 30-40 seconds.
7-Remove from heat and serve over steamed rice.