Carson's Thai Chicken Red Curry

Carson made this on one of my visits to Boise, and I couldn’t get enough!

ingredients

2 tablespoons peanut oil
1 stalk lemongrass, crushed
1 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 chicken breast, diced
1/2 lb shrimp
1 can straw mushrooms
2 carrots, sliced
1 bell pepper, sliced
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

directions

Heat the oil in a large heavy pot over medium heat until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the chicken, shrimp and vegetables and cook until chicken and shrimp are cooked through, about two to three minutes. During the last minute of cooking, add the cilantro and basil. Serve into individual bowls over rice if desired, discarding the lemongrass.

Source: Carson