Gluten-Free Thai Green Coconut Chicken Curry Recipe | Betty Crocker

Ingredients

• 2 teaspoons vegetable oil
• 2 shallots, sliced
• 2 tablespoon gluten-free Thai green curry paste
• 1 large red bell pepper, cut into large matchstick pieces
• 1 cup unsalted chicken broth
• 1 tablespoon cornstarch
• 1 cup canned light unsweetened coconut milk (not cream of coconut)
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon gluten-free reduced-sodium soy sauce
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 bag (12 oz) frozen sugar snap peas
• 2 tablespoons fresh lime juice
• 4 cups hot cooked brown rice
• 2 sprigs basil, leaves cut thinly