Red Curry Chicken

• 1 Tablespoon Vegetable Oil
• 3 Tablespoons Red Curry Paste
• 1 can (398ml Size) Coconut Milk, Divided
• 4 cups Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 1 Tablespoon Brown Sugar
• 2 teaspoons Fish Sauce
• 1 teaspoon Powdered Chicken Bouillon
• 1/2 cups Chopped Fresh Basil (optional)
• 4 cups Cooked Basmati Or Jasmine Rice, To Serve

1. Step 1: In a large frying pan over medium heat, add the vegetable oil.
2. Then add the red curry paste.
3. Chop up the paste with a wooden spoon.
4. Step 2: When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk.
5. Mix together.
6. Now add the chicken, mix together and cook for 5 minutes.
7. Step 3: Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon.
8. If you find the sauce is really bubbling, lower the heat a little.
9. Step 4: Add the rest of the coconut milk.
10. Mix together and cook for another few minutes.
11. Add the fresh basil at the end if you are using it.
12. Serve with Basmati or Jasmine rice.

vegetable oil, red curry, coconut milk, chicken breasts, brown sugar, fish sauce, fresh basil, basmati

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