Heat oil a large sauté pan over medium heat. Sauté onions, garlic, and ginger, until the onions are translucent. Stir in the red curry paste and stir-fry for 1 – 1 ½ minutes or until fragrant. In a blender puree inner-ēco 100% Fresh Young Coconut with chicken stock. Add coconut puree to your pan and bring to a simmer on medium high heat. Stir in chicken and carrots. Simmer for 5 minutes. Add in the remaining vegetables and continue to simmer for 8-10 minutes until meat is cooked through and vegetables are tender yet crisp. Remove from heat stir in Basil. Serve over cooked rice or noodles.
Time: 20 min. Difficulty: Moderate Servings: 4