Classic Thai Red Curry

Serves about 6

3 Shallots, peeled and chopped

3 cloves garlic, minced 

2 TB Avocado Oil

¼ cup Spiva Red Curry

2 Sweet Potato, peeled and diced

2 Cup Green Beans

2 Chicken Breasts, Diced

12 oz coconut milk (1 can)

12 oz chicken broth

3 TB Sugar

3 TB Tamari

2 TB Fish Sauce

3 Limes, Juiced

1 C Basil Leaves 

1. Heat a medium pot over medium high heat on the stove.  Once the pan begins to heat, add the oil, shallots, and garlic, and cook until soft.
2. Add the Spiva Red curry to the shallot and garlic and cook for about 3 minutes stirring occasionally.
3. Add the coconut milk, chicken broth, sweet potato, and chicken.  Stir to combine and bring the whole mixture to a simmer.  
4. Simmer until the chicken is cooked to an internal temperature of 165 and the sweet potatoes are soft.  Stir in the green beans.
5. Stir in sugar, tamari, fish sauce, and lime juice.  Return the whole mixture to a simmer to a low boil.
6. Garnish with freshly chopped basil leaves or cilantro. Optimally serve with rice.