Measurements

• 1 cup Basil Leaves
• 2 Bell Peppers
• 1 tbsp Brown Sugar
• 1 tsp Cardamom
• 2 Carrots
• 1/2 cup Cashews
• 1 lb Chicken
• 1/4 cup Cilantro, chopped
• 1 can Coconut Milk
• 2 tbsp Fish Sauce
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Lime Juice
• 1 Onion
• 3 tbsp Red Curry Paste

Preparation Method

• Heat a large pan over medium heat and add a splash of oil.
• Add the diced chicken and cook until browned on all sides.
• Remove and set aside.
• In the same pan, add the sliced onions, bell peppers, and carrots.
• Cook until they start to soften.
• Add the minced garlic and ginger, and cook for another minute.
• Stir in the red curry paste and cook for 2 minutes to release the flavors.
• Pour in the coconut milk, fish sauce, and lime juice.
• Stir to combine.
• Add the browned chicken back into the pan along with the cashews and brown sugar.
• Simmer for 10 minutes.
• Stir in the basil leaves and chopped cilantro.
• Cook for another 2 minutes.
• Serve hot with your choice of rice or noodles.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.