Red Curry Chicken

We're not sure what is happening at Cafe Drake, so atypical is it for us to prepare Thai food at home, preferring authentic Northern Thai nom noms at select (Queens) restaurants only. (When Thai food goes wrong, it goes REAL wrong. And in NYC at least most of it is just so wrong). Even more surprising is the ease of whipping up a truly savory Thai red curry with minimal effort and maximum flavor. Keep it simple and serve this entree with steamed jasmine rice and roasted tomatoes as above. Snipped chives (or slivered scallions) and plenty of cilantro are essential garnishes. Fish sauce phobic? Switch it out for an equal amount of soy sauce.

• 1 tablespoon vegetable oil
• 1 tablespoon Red Curry Paste
• 1- 1 1/2 lbs. skinless, chicken thighs
• 1-13.5 oz can Coconut Milk
• 1 red bell pepper, cored and sliced 
• 2 carrots, peeled and cut into very large chunks
• 1 bunch scallions, chopped
• 2 teaspoons Fish Sauce
• 2 teaspoons lime juice
• 2 teaspoons brown sugar
• 1/2 cup loosely packed fresh basil leaves 

1. Heat oil in a large skillet on medium-high heat.
2. Add Curry Paste and stir until bubbling.
3. Add chicken and brown on both sides.
4. Add Coconut Milk, bell pepper, scallions, Fish Sauce, lime juice, brown sugar and basil.
5. Simmer until chicken is cooked.