Ingredients
1 pound carrots, peeled
2 tablespoons vegetable oil
2–4 tablespoons Thai yellow curry paste
1 pound ground chicken
2 cups water
1 cup canned coconut milk
2 tablespoons fish sauce, plus extra for serving
1 tablespoon sugar
6 ounces snow peas, trimmed and sliced ½-inch-thick on bias
4 scallions, sliced thin on bias
1 cup fresh Thai basil, torn
1 cup fresh cilantro leaves and tender stems, torn
Lime wedges
Sriracha
Directions
1
Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes.
2
Add water, coconut milk, fish sauce, sugar, and reserved carrot ribbons. Bring to simmer, then add snow peas and simmer until vegetables are crisp-tender, 3 to 5 minutes.
3
Divide evenly among individual serving bowls. Sprinkle with scallions, basil, and cilantro. Serve with lime wedges, sriracha, and extra fish sauce to taste.