Red Curry Chicken

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   Step 1: In a large frying pan over medium heat, add the vegetable oil.

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   Then add the red curry paste.

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   Chop up the paste with a wooden spoon.

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   Step 2: When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk.

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   Mix together.

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   Now add the chicken, mix together and cook for 5 minutes.

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   Step 3: Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon.

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   If you find the sauce is really bubbling, lower the heat a little.

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   Step 4: Add the rest of the coconut milk.

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    Mix together and cook for another few minutes.

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    Add the fresh basil at the end if you are using it.

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    Serve with Basmati or Jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.