Chicken in Green Curry with Mint and Basil – St. Supéry Estate Vineyards & Winery

Ingredients

• 3 tablespoons vegetable oil
• ½ cup red bell pepper – thinly sliced
• 1 medium carrot, peeled & thinly sliced
• 2 cloves garlic – minced
• 1 medium onion – thinly sliced
• 1 teaspoon green curry paste
• 1 ½ pounds boneless chicken thighs cut into 1- inch cubes
• 2 ½ cups lite unsweetened coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1-tablespoon sugar
• 2 tablespoons fresh mint leaves, chopped
• ¼ cup fresh basil leaves, chopped (use Thai basil if available)
• salt