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Ingredients:
Chicken Thighs – 250 gms, boneless, skinless, cubed
Coconut Milk – 200 ml
Red Curry Paste – 3 to 4 tblsp
Chicken Stock – 1/2 cup
Brown Sugar – 1 tblsp, light
Fish Sauce – 1/2 tblsp
Lemongrass – 1 stalk, bruised
Lime Zest – 1/2 tsp, finely grated
Basil Leaves – 1/4 cup, chopped
Method:
1. Heat 100 ml of the coconut milk in a small pan.
2. Stir constantly till it thickens and reduces by half.
3. Add the curry paste and cook for a minute more.
4. Add the remaining coconut milk, sugar, chicken stock, fish sauce, lemongrass and lime zest.
5. Add the chicken pieces and mix well.
6. Bring to a boil and reduce flame to low.
7. Simmer for 3 minutes till the chicken is cooked.
8. Add the basil leaves.
9. Remove and serve hot.
