Ingredients:

• 2 tbsp coconut oil

• 4 cloves garlic, minced

• 1 thumb-size piece fresh ginger, sliced

• 3 stalks lemongrass, bruised and cut into 3-inch pieces

• 1 lb boneless chicken thighs, cut into chunks (or tofu for vegetarian)

• 2 cups baby bok choy, halved

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 2 carrots, thinly sliced

• 1 small sweet potato, diced

• 1 cup mushrooms, halved

• 1 can (14 oz) full-fat coconut milk

• 3 cups vegetable or chicken broth

• 2 tbsp fish sauce (or soy sauce for vegetarian)

• 1 tbsp red curry paste

• 1 tbsp brown sugar

• Juice of 2 limes

• Fresh Thai basil leaves for garnish

• Fresh cilantro, chopped

• 1 red chili, thinly sliced (optional, for spice)

Instructions:

1. Preheat your Platinum 12 QT pot on medium heat for about 2 minutes (no oil yet).

2. Add coconut oil, then immediately toss in garlic, ginger, and lemongrass. Sauté lightly for about 1-2 minutesuntil fragrant.

3. Add the chicken (or tofu) and sear it briefly — about 3 minutes — just to get a light golden color. No need to fully cook through.

4. Layer in the bok choy, peppers, carrots, sweet potato, and mushrooms.

5. In a separate bowl, mix coconut milk, broth, fish sauce, red curry paste, and brown sugar. Stir well.

6. Pour the coconut milk mixture over the layered ingredients.

7. Cover with the Platinum lid. When the lid starts to spin (indicator it’s at proper temperature), reduce heat to low.

8. Simmer for 25 minutes without lifting the lid! The Platinum system will keep all the steam and nutrients inside.

9. After 25 minutes, remove from heat. Stir in the lime juice and adjust salt or spice if needed.

10. Garnish generously with Thai basil, cilantro, and sliced red chili before serving.