(serves 4)
Ingredients:
2 pounds diced chicken meat
2 tablespoons olive oil
1 tablespoon red curry paste
2 cups large, peeled potatoes, diced
1 19-ounce can coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
8 lime leaves
1 tablespoon Thai basil oil*
1 tablespoon red chili oil*
chopped Thai basil (for garnish)
*prepare in advance (see recipes below)
Procedure:
1. Heat oil in heavy skillet, add curry paste and chicken, cook over medium heat until paste is well dissolved
2. Add lime leaf, coconut milk and potatoes. Cook over low heat until potatoes and chicken are cooked through.
3. Add sugar and fish sauce, adjust seasoning to taste.
4. Serve in bowl with drizzles of flavored oils and fresh Thai basil
Thai basil oil
1. Pick 1 cup of Thai basil leaves and boil in lightly salted water for 20 seconds
2. Remove and run under cold water to chill
