How to make it

  • Place curry paste in large saucepan, stir over med heat until fragrant. Add coconut milk, chicken stock, lime leaves, fish sauce, and lime juice. Reduce heat and simmer for 5 mins, stirring constantly to blend ingredients. Reserve some basil leaves for garnish (about 8) and mix the rest in to the curry with the chicken and vegetables. Cook, stirring occasionally until heated through, about 5 mins. Serve over jasmine rice.

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