Thai Coconut Curry

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken or vegetable broth
• 2 cups mixed vegetables (bell pepper, snap peas, carrots)
• 1 lb chicken thighs, cubed (or extra firm tofu)
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro and basil for garnish
• Jasmine rice for serving

Instructions

1. 1

   Heat coconut oil in a large pot over medium-high heat.

2. 2

   Sauté onion until softened, about 3 minutes.

3. 3

   Add curry paste and stir for 1 minute until fragrant.

4. 4

   Pour in coconut milk and broth. Bring to a simmer.

5. 5

   Add chicken (or tofu) and cook for 10 minutes.

6. 6

   Add vegetables and cook for another 8 minutes until tender-crisp.

7. 7

   Stir in fish sauce, brown sugar, and lime juice.

8. 8

   Serve over jasmine rice, garnished with cilantro and basil.