Thai Red Curry Chicken  

1         14oz can coconut milk
1         Tbls. Red curry paste
     Cup fish sauce
2         Tbls. Sugar
1         lb. Chicken breast cut into one inch pieces (or shrimp)
     Sweet red pepper, cut into strips
1      Can water chestnuts, sliced or diced
5-8    Kaffir lime leaves
     Cup fresh Basil leaves

 

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Combine of the coconut milk with the curry paste. Add chicken, fish sauce, red pepper, water chestnuts and sugar. Bring to a gentle boil and cook until the chicken is done. Add remaining coconut milk and lime leaves. Heat through. Garnish with basil just before serving. Serve with Jasmine rice.

Serves 2

Note: In Thai restaurants, this dish arrives in a bowl, with the rice on a side dish. Put spoonfuls of rice in the bowl to eat

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