APPETIZING ADVENTURES 

• 1 can 13.66 ounces Coconut Milk

• 2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
  or Maesri Red Curry sauce is actually better.​

• 3/4 cup thai basil leaves separated from stems

• Juice of 1 lime

• 1 tablespoon brown sugar or honey

• 1 pound boneless, skinless chicken, cut into 1-inch chunks

• 1 zuccinini sliced at angle 1/4 inch

• 3/4 cup snap peas

• 1 cup thin sliced red bell pepper

• scant salt to taste

• 1 to 2 tablespoons Red Boat brand Fish Sauce

• 2 slices pineapple cut into 1/2 inch chunks (optional)

• Cilantro for garnish

​

• BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and honey until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

• STIR in vegetables and cook. Cook 3  minutes or until vegetables are tender-crisp then stir in chicken and cook for 3-4 minutes until done. Stir in basil, fish sauce, cilantro and pineapple (if used).

• SERVE with cooked Jasmine Rice.
  
  Thai basil has dark green leaves with purple stems and gives an authentic Thai flavor to the dish. It can be found in most Asian groceries. If unavailable, substitute regular basil.