250ml TIANA Premium Coconut Milk
2 tablespoons peanut oil
6 chicken thigh fillets, chopped
2 onions, sliced
1 red pepper, chopped
¼ cup red curry paste
1 tablespoon fish sauce
½ cup water
¼ cup shredded fresh basil leaves
Method:
Heat half of the oil in saucepan; cook chicken and remove from pan.
Heat remaining oil and fry onion and pepper. Return chicken to pan with coconut milk, paste, sauce and water; stir over heat until mixture boils and add basil.
