Thai Chicken Curry with Coconut Milk
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INGREDIENTS 12-ounces sliced boneless, skinless chicken breast
1 (16-ounce) can coconut milk
12-ounces water or chicken stock
2 tablespoons ground peanuts
1 tablespoon sugar, optional
Fish Sauce, to taste, or a dash of salt to taste
4 to 5 Thai Basil Leafs
2-ounces Thai Yellow Curry Paste
1/2 teaspoon ground red chili, or to tasteStart heating a sautéed pan over medium heat. Open the can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk.
Add the sugar, chicken, water or stock, and the rest of the coconut cream and mix together. When the chicken is almost finished, add the Fish Sauce, peanuts, basil, and red chili. Let simmer for 10 minutes and serve.
Makes 2 servings