4 Servings 20 min Cook
5 Tbsp Curry Paste
1 Tsp Canola Oil
4 Cup Coconut Milk
2/3 Lb Chicken Breast
2 Tbsp Sugar
2 Tbsp Fish Sauce
5 Serving Lime Leaves
1 Small Red Bell Pepper
2 Pepper Red Peppers
4 Cup leaves, whole Basil
Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.
Stir the coconut milk into the curry paste and bring to a boil.
Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes.
Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.
Add red pepper cut into strips.
Taste and adjust the saltiness by adding more fish sauce if necessary.
Garnish with sliced red chile peppers and Thai basil leaves to serve.