1. Equipment: A large frying pan, which works much better than a wok! 2. Heat the oil in the frying pan over medium heat. 3. Add the curry base and simmer for 2 minutes, so that it is dissolved and foaming. 4. Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally. 5. Add the sliced chicken. Simmer for 4 minutes. 6. Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more. 7. Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired. 8. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
