Directions

Boil 8 cups of water for the chicken. Cut chicken into thin bite-sized pieces and boil for three minutes until just done and remove from water with a strainer. Boiling the chicken creates a rough texture on the surface of the chicken so the sauce sticks to it better than other methods.

Stir one can of coconut milk and curry paste together and boil to thicken and reduce, stirring to prevent burning.

Cut the red pepper into bite-sized strips.

Cut the basil into a chiffonade.

When the first can of coconut milk is reduced to a thick paste and separates, add the second can and bring to a boil, then add the red peppers until barely softened, two minutes, add the chicken, toss in the basil and remove from heat.

Serve with white jasmine rice and a stir fried green vegetable like my ginger broccoli.