1. In a large skillet, heat oil on medium heat.
2. Add curry paste and cook, stirring continuously for about 1 minute.
3. Add coconut milk and bring to a boil.
4. Stir in chicken and cook, stirring occasionally for about 10-15 minutes or till done completely.
5. Stir in fish sauce, coconut palm sugar and lime leaves and cook for about 5 minutes.
6. Serve hot with the garnishing of basil and red chile pepper
|Total Fat||78.1 g|
|Total Carbohydrates||27.2 g|