How to make it

  • Start heating a sautéed pan over medium heat.
  • Open can of coconut milk being careful not to shake it.
  • Scoop some of the cream off the top and heat with curry paste until you see the oil separate.
  • Add sugar, chicken, stock and the remaining coconut milk and mix together.
  • When chicken is almost finished add fish sauce, peanuts, basil, red chili and bell peppers.
  • Let simmer for 10 minutes and serve.

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