Red Curry Chicken With Basil

I saw this recipe on atasteofthai.com and loved it!!

Equipment: a large frying pan , which works much better than a wok !.

Heat the oil in the frying pan over medium heat.

Add the curry base and simmer for 2 minutes , so that it is dissolved and foaming.

Stir in the can of the coconut milk.

Cook over medium heat for 4 minutes , stirring occasionally.

Add the sliced chicken.

Simmer for 4 minutes.

Stir in the sugar , fish sauce and bell pepper.

Simmer until the chicken is cooked , about 3 minutes more.

Add the chopped basil.

Season to taste with more sugar or seasoning sauce as desired.

Serve over rice.

vegetable oil, thai red curry paste, coconut milk, boneless skinless chicken breasts, sugar, fish sauce, red bell pepper, basil leaves