Chicken Curry Thai

For Thai chicken curry, heat coconut milk in a saucepan over medium heat.

Chop meat and vegetables into strips. Mix fish sauce and curry paste with the coconut milk.

Now add meat and vegetables and cook on the highest heat for 3-5 minutes.

Chop basil and stir in. Season with salt and pepper to taste. If the curry is too spicy, dilute with coconut milk and boil again briefly.

Serve with Thai jasmine or basmati rice with the chicken curry.

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