Chicken in Red Curry Sauce | Cruise Scoop

Ingredients

• 3 (13½-ounce) cans unsweetened coconut milk, unshaken (preferably Aroy-D or Mae Ploy)
• 3 to 4 tablespoons red curry paste
• 1 pound boneless, skinless chicken breasts, cut in 1-inch cubes
• 1 red bell pepper, julienned
• 1 serrano or other medium-heat pepper, julienned
• 4 lime leaves
• 1 to 2 tablespoons Thai fish sauce
• 5 basil leaves