Red Curry Coconut Sauce

Serves 4

• 2 boneless chicken breasts, uncooked
• 1 TBS olive oil
• 1/2 C yellow onion, chopped
• 1 red pepper, chopped
• 1 large carrot, chopped
• 1 tsp garlic, minced
• 1/4 C fresh basil leaves, chopped
• 1 1/2 TBS Red Curry Paste
• 1 TBS Thai Chili Sauce
• 1 C chicken broth
• 1/2 can coconut milk

In a medium sauce pan, heat olive oil then add chicken, onion, red pepper, carrot, garlic, and basil. 
Cook on medium heat for 5-7ish minutes, or until chicken is cooked through.

Add red curry paste, chili sauce, chicken broth and coconut milk.

Simmer until sauce is thickened to your liking. (* I added a pinch of flour to make the sauce a bit thicker.)

Serve over rice.