Ingredients
2
teaspoons vegetable oil
2
shallots, sliced
2
tablespoon gluten-free Thai green curry paste
1
large red bell pepper, cut into large matchstick pieces
1
cup unsalted chicken broth
1
tablespoon cornstarch
1
cup canned light unsweetened coconut milk (not cream of coconut)
1
tablespoon sugar
1
tablespoon fish sauce
1
teaspoon gluten-free reduced-sodium soy sauce
1
lb boneless skinless chicken thighs, cut into 1-inch pieces
1
bag (12 oz) frozen sugar snap peas
2
tablespoons fresh lime juice
4
cups hot cooked brown rice
2
sprigs basil, leaves cut thinly
Preparation
In 10-inch skillet, heat oil over medium heat until hot. Add shallots and curry paste; stir about 3 minutes or until shallots become translucent. Add bell pepper; continue to cook about 3 minutes longer or until soft.
In small bowl, beat 1/4 cup of the broth and the cornstarch with whisk; set aside.
To mixture in skillet, add remaining broth, coconut milk, sugar, fish sauce and soy sauce. Heat to boiling over medium-high heat. Add chicken and frozen peas; return to boiling. Cook and stir 8 to 10 minutes or until chicken is no longer pink in center. During last 2 minutes of cook time, stir in cornstarch mixture; cook until thickened. Stir in lime juice.
Spoon hot rice into 8 serving bowls, and ladle curry on top. Garnish with basil.
