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1
Make the sauce: Pour coconut milk into a small saucepan and whisk in curry paste. Simmer over medium-low heat for 5 minutes.
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2
Add brown sugar and fish sauce and simmer for another 5 minutes.
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3
Meanwhile, heat a saucepan or wok over medium high heat. Add oil. Saute chicken until translucent. Remove from pan and set aside.
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4
Add remaining ingredients and stir constantly for about 5 minutes until tender.
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5
Return chicken to pan. Add sauce and heat through.
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6
Serve with thai basil leaves on top. You can really use any combination of vegetables in this dish.
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7
Cauliflower Fried Rice
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8
Rice the cauliflower. Wait! Huh? What? Chop the cauliflower into cubes and put a few cubes at a time into the food processor and pulse it until it looks like rice.
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9
Pour it into a bowl and continue ricing the rest of the cauliflower.
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10
Add the oil or bacon fat to a large skillet over medium high heat. Then add the onion and after 2 minutes add the garlic (garlic burns quickly).
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11
Saute both for one more minute then add the cauliflower. Stir-fry the cauliflower for 3-4 minutes until it starts getting slightly brown (add more oil if you need to).
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12
Add the carrots, peas and tamari and stir well. Turn the heat down to medium.
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13
Make a well in the center and add the eggs and let them cook.
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14
Then mix the entire thing together and cook for a few more minutes until everything is hot. Finish it with a few drizzles of sesame oil.
