Red Curry Chicken With Basil

• 2 tablespoons vegetable oil
• 1 1/2 tablespoons red curry paste
• 13 1/2 ounces coconut milk, shaken
• 1 1/2 lbs chicken breasts, raw, sliced into bite size pieces
• 2 teaspoons sugar
• 2 teaspoons fish sauce
• 1 red bell pepper, sliced
• 10 large basil leaves, Thai, chopped

1. Heat the oil in the frying pan over medium heat.
2. Add the Curry Paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.
3. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.
4. Add the sliced chicken. Simmer for 4 minutes.
5. Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.
6. Add the chopped basil. Season to taste with more sugar or Fish Sauce as desired.

vegetable oil, red curry, coconut milk, chicken breasts, sugar, fish sauce, red bell pepper, basil

Taken from www.food.com/recipe/red-curry-chicken-with-basil-308691 (may not work)