Red Curry Chicken With Basil

                          Red Curry Chicken With Basil

2 Tbsp vegetable oil
1 & 1/2 Tbsp Red Curry Base
1 can Coconut Milk , shaken
1 & 1/2 lbs ( 750 g ) boneless skinless
chicken breasts, sliced into bite size pieces
2 tsp sugar
2 tsp Fish Sauce
1 red bell pepper, cored and sliced
10 large basil leaves, chopped
Equipment:
A large frying pan, which works much better
than a wok!

Directions:
1 Heat the oil in the frying
pan over medium heat.
2 Add the curry base and
simmer for 2 minutes, so
that it is dissolved and
foaming.
3 Stir in the can of the
coconut milk. Cook over
medium heat for 4 minutes,
stirring occasionally.
4 Add the sliced chicken.
Simmer for 4 minutes.
5 Stir in the sugar, fish
sauce and bell pepper.
Simmer until the chicken is
cooked, about 3 minutes
more.
6 Add the chopped basil.
Season to taste with more
sugar or seasoning sauce as
desired.
7 Serve over rice.