INGREDIENTS

1 oz. vol. Vegetable Oil  
1 oz. vol. Red Curry Paste  
1 lbs.  Chicken Breasts, Boneless/Skinless 
1 oz. vol. Fresh Ginger , minced 
8 oz. vol. Carrots , peeled and sliced on a bias 
18 oz. vol. Broccoli florets, blanched 
5 oz. vol. Red Bell Peppers , chopped 
5 oz. vol. Green Bell Peppers , chopped 
12 oz. vol. Sweet Onions , chopped 
4 oz. vol. Vegetable Stock  
1/4 tsp. Kosher Salt  
14 oz. vol. Coconut Milk  
6 oz. vol. Heavy Cream  
1 oz. vol. Light Brown Sugar  
1 oz. Thai Basil , chopped 

DIRECTIONS

1.) Whisk 1 Tbsp of oil and 1 Tbsp. of red curry paste in mixing bowl. Thinly slice chicken breast meat and toss in red curry paste oil.

2.) Add chicken in a large sauté pan over medium high heat. Cook until chicken is just finished. Remove chicken from pan and set aside.

3.) Add remaining oil and paste in pan.

4.) Add vegetables and ginger. Sauté until onions are translucent.

5.) Add vegetable stock, salt and coconut milk and bring to a boil.

6.) Add heavy cream and chicken and bring to a simmer.

7.) Hold warm for service or chill until ready for use.