How to make it

  • In a wok or large fry pan, heat the coconut milk over medium-high heat. Add curry paste.
  • Cook, stirring, for 2-3 minutes, or until fragrant.
  • Add chicken and carrots.
  • Stir in stock, fish sauce, sugar, chilies, and tamarind paste.
  • Reduce heat to simmer and cook, stirring freqently, for 30 minutes, or until chicken is cooked.
  • Stir in lime leaves and Thai basil.
  • Enjoy!

Reviews & Comments 2

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  • NPMarie 8 years ago
    Great post! Sounds delish:)
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  • pleclare 9 years ago
    Love it but don't know if I can get Thai basil. Can I use regular. Lime leaves(I presume kaffir),I can get at Whole Foods.
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