Carl Koenemann presents this easy recipe for one of his favorite dishes: Thai Chicken Curry. Enjoy.

1. Thai Chicken Curry
Four Servings:
Ingredients:
1 tablespoon Avacado oil
3 cloves of fresh garlic chopped
3/4 cup sliced shallots (about 5 large)
1 ½ to 2 tablespoons Thai green or red curry
paste (More curry = more flavor + spice)
1 14-ounce can unsweetened coconut milk
1 pound skinless boneless chicken breast
halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for
garnish
2 fresh limes plus wedges for garnish
Fresh Jalapenos as a garnish for added heat.

2. PREP: 15 MIN TOTAL: 30 MIN
Instructions:
Heat oil in large saucepan over medium heat
Add shallots, garlic, and curry paste; stir
until shallots soften, about 2 minutes
Add coconut milk and bring to boil. Season
chicken strips with salt and pepper
In a cast iron pan, quickly sear off your
chicken (2min per side) over high heat
Add chicken and bell pepper to boiling milk
mixture
Stir until chicken is just cooked through ~ 5-8
minutes
Stir in chopped basil and juice of 1 whole lime
Season to taste with salt and pepper
Garnish with basil sprigs, jalapenos and lime
wedges
Serve with or without rice
Enjoy
Carl Koenemann