#thai-red-curry

#thai-red-curry

Generously season the fillets with salt and pepper; set aside. In a large skillet over medium heat, add butter and oil. When sizzling, add onions and carrots; season lightly with salt. Saute for 5 minutes. Add bell peppers and jalapeno pepper; saute for 3 minutes or until carrots are tender. Add ginger and garlic; saute for only 1 minute. Pour in chicken broth and add baby potatoes, flipping them flesh side down. Increase the heat to high and bring the mixture to a boil.