Red Curry Chicken with Asian Basil and Fragrant Kaffir Lime Leaves from Southeast Asian Flavors: Adv

Name: Red Curry Chicken with Asian Basil and Fragrant Kaffir Lime Leaves from Southeast Asian Flavors: Adv
Ingredients: ¼ cup Asian basil leaves; 6 Kaffir lime leaves, bruised lightly; 1 lb. (454 g.) Boneless chicken thighs, cut into bite size strips, about ½ inch (1.3 cm.) thick; 1 Tbsp. Light brown palm sugar; 1 Tbsp. Fish sauce (nahm pla); 1 cup Water or light stock; ¼ cup Red curry paste (add 1 more tablespoon if paste was made in blender) or store bought; 1 can (about 14 oz.) Coconut milk, stirred well (divided use)

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Leaves of Asian basil punctuate this dish with anise-like flavor. Glistening oils float on its surface, revealing the essential technique of “frying” the curry paste in separated (“cracked”)...

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Ingredients

¼ cup Asian basil leaves
6 Kaffir lime leaves, bruised lightly
1 lb. (454 g.) Boneless chicken thighs, cut into bite size strips, about ½ inch (1.3 cm.) thick
1 Tbsp. Light brown palm sugar
1 Tbsp. Fish sauce (nahm pla)
1 cup Water or light stock
¼ cup Red curry paste (add 1 more tablespoon if paste was made in blender) or store bought
1 can (about 14 oz.) Coconut milk, stirred well (divided use)