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.

Reviews & Comments 0

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    " It was good "
    chuckieb ate it and said...
    Had a nice bag of Thai basil in the fridge so searched recipes that called for it in their ingredient list.
    I didn't realize I needed a bell pepper as it wasn't in the ingredient list and the sauce was a lot runnier than I was expecting.
    The flavour was great and hubby enjoyed it.
    More in IMI
    Curry Chicken
    Made 10/09/15
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