1 can coconut cream
1 can coconut milk
2-3 T curry paste
2-4 kaffir lime leaves
1 1/2 lb. chicken breast (cubed)
2 C. veggies chopped
1T fish sauce
1tsp palm/coconut sugar
4 thai chiles (red skinny ones)
1/4 C thai sweet basil
1. Heat coconut cream over high heat until is begins to separate/bubble, reduce heat to low.
2. Stir in curry paste and lime leaves (take stems off leaves and tear into small pieces).
3. Stir the sauce until color develops and aroma begins.
4. Add chicken and continue to stir until chicken is mostly cooked. If chicken is not completely covered by the coconut cream, add some coconut milk until sauce covers the chicken. (Skip step if not using meat.)
5. When chicken is mostly cooked, add the veggies and the rest of the can of coconut milk. If the sauce seems like it is drying or burning add more coconut milk. Return to a
boil. Add the Thai chilies.
6. Season with fish sauce and sugar to taste. Lightly crush basil leaves in your hands and add to sauce.
7. Serve with rice!