Thai Hot Chicken & Coconut Curry

• 2 cups coconut milk
• 2 tablespoons red curry paste
• 2 garlic cloves, crushed
• 1 lb chicken (u can use any other kind of meat u like, beef goes really well)
• 1 tablespoon lime juice
• 2 tablespoons Thai fish sauce
• 2 red chilies, sliced
• 1/2 teaspoon turmeric
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves
• 2 tablespoons chopped fresh cilantro leaves
• cooked rice, to serve

1. Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
2. Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
3. Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
4. Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).

coconut milk, red curry, garlic, chicken, lime juice, fish sauce, red chilies, turmeric, salt, fresh basil, cilantro, rice

Taken from www.food.com/recipe/thai-hot-chicken-coconut-curry-204730 (may not work)