Ingrédients :

• 3 tsb of Naimex Oils coconut oil
• 1 yellow onion, sliced
• 1 green bell pepper, sliced
• 2 carrots (big), sliced
• ½ cup of green beans, cut in half  
• ¾ cup of sliced bamboo shoots
• 1 tsp of crushed red pepper
• 1 Lbs of boneless skinless chicken breasts, diced into bite-sized pieces
• 3 cloves of garlic, finely minced
• 1 tablespoon of fresh ginger, finely chopped
• 400 ml of coconut milk  
• 3 tsb of Thai red curry paste
• 1 tsb of salt
• 1/2 tsb of freshly ground white pepper
• 3 cups of fresh Thai basil leaves
• 1 tsb of lime juice
• 1 cup of Rice for serving

Préparation :

1. In a large skillet, add the coconut oil, onion, and cook over medium-high heat until the onion begins to soften
2. Add the chicken and cook until well done
3. Add the garlic, ginger and the crushed red pepper and cook for about 1 minute
4. Add the coconut milk, Thai curry paste, salt, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 2 minutes.
5. Add the rest of the vegetables and cook for 3 minutes.
6. Add the fresh basil, lime juice, and stir to combine. Cook for 2 more minutes.
7. Serve it with rice.