Creamy coconut curry with fresh veggies, fresh Thai basil and a bit of heat served over delicious jasmine rice.
In a large pot, heat one can coconut milk, brown sugar and curry paste until the milk begins to simmer and the curry paste becomes fragrant (3-4 minutes). We prefer to start with a smaller amount of curry paste and add more later if desired).
Add the second can of coconut milk, carrots, peppers and onions. Bring to boil then reduce to a simmer. Cook until veggies are tender (approx. 10 min).
Add the cooked chicken and cooked potatoes. Simmer for 5 more minutes.
Turn off heat and add in the fish sauce and finish with the fresh Thai basil leaves.
Serve warm over jasmine rice.
For the cooked chicken: cook a few chicken breasts in a crockpot, and then freeze... or shredded rotisserie chicken works great too. Just thaw one day ahead in the freezer to use needed.