Tropical Thai Chicken Curry

• 1 can (14 Oz. Size) Coconut Milk, Divided
• 2 Tablespoons Plus 1 Teaspoon Red Curry Paste
• 2 Tablespoons Fish Sauce
• 1 Tablespoon Palm Sugar Or Brown Sugar
• 4 whole Wild Lime Leaves (or Juice From Half A Lime)
• 1/2 cups Water
• 1 pound Boneless, Skinless Chicken Breast, Very Thinly Sliced
• 1 cup Fresh Pineapple Chunks
• 1 whole Mango, Peeled And Diced
• 13 cups Fresh Basil Leaves, Sliced
• Cooked Jasmine Rice, To Serve

1. 1.
2. Heat half the coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming.
3. 2.
4. Add curry paste and stir to combine.
5. Add fish sauce, sugar, and lime leaves and let cook for 1 minute.
6. Add remaining coconut milk and water.
7. 3.
8. Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes.
9. Reduce heat to simmer and continue to cook for 5 minutes or until chicken is cooked through.
10. 4.
11. Remove from heat.
12. Remove wild lime leaves and stir in the sliced basil.
13. Serve with jasmine rice.

coconut milk, red curry, fish sauce, sugar, lime leaves, water, chicken, pineapple, mango, fresh basil, jasmine rice

Taken from tastykitchen.com/recipes/main-courses/tropical-thai-chicken-curry/ (may not work)